Bami Goreng with Chicken Breast Fillet

• Boil Chinese egg noodles in salted water (1 teaspoon of salt) for about 3 - 5 minutes and drain through a kitchen sieve. Clean / strip the chicken breast fillets, wash, pat dry with kitchen paper and cut into strips. Cut Chinese cabbage leaf hearts (a leftover from a salad dish!) Into small diamonds. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossoms (approx. 3 - 4 mm thick) with the knife. Peel and dice the onion. Clean the spring onions and cut diagonally into rings. Beat the egg and whisk roughly. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in the wok, pour in the beaten egg, tear while frying and slide it to the edge of the wok. Put sunflower oil (1 tbsp) into the wok again, add the vegetables (carrot blossoms, onion cubes + ginger cubes + garlic cubes + chili peppers, Chinese cabbage and spring onion rings) and fry / stir-fry one after the other. Deglaze with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and sherry (1 tbsp). Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and instant chicken stock (1 teaspoon). Finally fold in the pasta and stir-fry / stir-fry everything for approx. 4 - 5 minutes. Serve Bami Goreng with chicken breast fillet garnished with coriander leaves.

Note:

• Bami Goreng is an Indonesian dish and means fried noodle. You can also use / and pork fillet / and shrimp, pak choi or celery.