Asian stir-fry with peanut sauce

Ingredients for 5 servings:

• 400 g glass noodles
• 350 g chicken
• 5 carrots
• 1 Chinese cabbage
• 1 pepper, red
• e.g. soy sauce
• 3 tbsp crunchy peanut butter
• 200 ml coconut milk
• ½ lime(s), the juice
• 50 ml water
• 1 piece(s) ginger as needed, fresh, finely diced, or ground
• e.g. chili flakes, ground
• e.g. soy sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

If using fresh ginger for the sauce, first finely dice it and fry it briefly. Melt the peanut butter in a saucepan, then add the coconut milk, water, and the juice of half a lime to the sauce. Season to taste with soy sauce, chili flakes, and the fried ginger (or ground ginger), if desired. For the Asian stir-fry, cut the Chinese cabbage and carrots into strips. Cut the peppers lengthwise, remove the seeds, and also cut the remaining peppers into strips. Soak the glass noodles in hot water for 5 minutes according to the package instructions. Meanwhile, fry the chicken, cut into pieces, in hot oil, seasoning with soy sauce as desired. Then add the carrots and peppers to the meat in the pan and fry them. Add the Chinese cabbage to the pan and cook with the lid on for about 4-5 minutes. Mix the glass noodles into the pan and season again with soy sauce. Finally, stir in the peanut sauce and serve the Asian stir-fry hot.