Baked chicken on fried noodles with vegetables

Ingredients for 2 servings:

• 2 garlic cloves
• 1 dash of soy sauce
• 2 dashes of sesame oil
• ½ tsp Sambal Oelek, possibly more
• ½ tsp Thai curry paste, red, possibly more
• some flour
• 1 egg(s)
• some milk
• 1 broccoli
• 2 garlic cloves
• ¼ tsp Thai curry paste, red, possibly more
• some soy sauce
• 2 plates of Mie noodles, approx. 84 g each
• 2 garlic cloves
• ¼ tsp Thai curry paste, red, optional
• some soy sauce
• Chinese spice, e.g. from Lien-Ying
• garlic powder
• Paprika powder, smoked
• Wok seasoning
• Lemongrass powder
• salt and pepper
• 1 large chicken breast
• 1 cauliflower
• some butter for frying the cauliflower
• lots of frying oil for the chicken breast
• some peanut oil or sesame oil for frying the broccoli and noodles

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 25 minutes

Prepare the chicken breast fillet the day before. To do this, cut the fillet in half to create two thinner “schnitzels.” Then prepare the marinade. Press two cloves of garlic or mince them in a blender. You can also use a blender for the rest of the marinade, but I recommend using a whisk, as it probably won’t handle enough. Add a splash of soy sauce and a little more sesame oil, and mix with the remaining spices. Depending on how spicy you want it, add half to a whole teaspoon each of the curry and sambal and mix well. Massage the marinade into the meat, cover, and let it sit for at least two hours, preferably overnight (I added a little more soy sauce and sesame oil to the can so the meat would “sponge” a bit, meaning it wouldn’t be completely covered). This makes the meat juicier in the end. Divide the cauliflower and broccoli into small florets and cook each one with a little water in the microwave at 750 watts for about 3-5 minutes until al dente. Rinse both with cold water, then fry the cauliflower in butter and season with salt and pepper. Since this takes some time, prepare the breading and prepare frying oil or a deep fryer to approximately 190°C. Put some flour in a bowl and mix with salt, pepper, garlic powder, and smoked paprika. Mix the egg with a little milk, then mix both with the flour to create a smooth batter. If it’s too runny, just add a little more flour. Dip the meat into the batter, completely covering it, then carefully add it to the hot oil and cook until the batter is nicely browned, but not too dark. Turn the meat over a few times in the oil, then remove it and place it on a piece of kitchen paper. Press two cloves of garlic into a wok, then, depending on how spicy you want it, add a quarter to half a teaspoon of Thai curry powder and fry both in peanut or sesame oil until the curry has melted. Then add the broccoli, stir-fry, and season with salt, pepper, wok seasoning, lemongrass, paprika, and soy sauce. Bring water to a boil (using a kettle if necessary). Place the mie noodle blocks in a shallow bowl and completely cover with boiling water. Let the noodles simmer until they can be easily pulled apart. In a wok, stir-fry two crushed garlic cloves in peanut or sesame oil. Optionally, add a quarter to half a teaspoon of Thai curry powder. Stir-fry until melted, then add the noodles and toss to coat. Stir-fry the noodles and season to taste. I recommend using the seasonings mentioned above again. Add the soy sauce last. Cut the meat into strips and arrange them together with the noodles and vegetables. This dish also works well as a bento (school or work lunch), as it can also be eaten cold.