Chicken and vegetable pan

Ingredients for 3 servings:

• 300 g chicken, shredded
• 100 g glass noodles
• 2 m.-sized onion(s)
• 2 small garlic cloves
• 1 large carrot(s)
• 1 stalk(s) leek
• 1 handful of mushrooms
• 1 m.-sized bell pepper(s), red or green
• 1 small chili pepper(s)
• 2 tbsp soy sauce
• 1 dl water
• 1 tbsp oil
• salt and pepper
• curry
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onions and bell pepper. Cut the carrot into thin strips. Halve and finely chop the leek. Halve the mushrooms. Chop the chili pepper and garlic. Prepare the glass noodles according to the package instructions. Fry the chicken strips in oil until lightly browned, add half of the garlic and chili pepper, and season with salt, curry, and pepper. Add the onions and bell peppers and fry briefly. Then add the carrots and leek and fry over high heat until translucent. Now mix in a good pinch of sugar. Then stir in the rest of the garlic and chili pepper, as well as the mushrooms. After about 1 minute, reduce the heat, deglaze with soy sauce and let it simmer for a while, then add the water, mix everything well, season with salt, and let it simmer gently for a short time. Add the glass noodles to the pan, heat briefly, and then serve. The mild spiciness should be tolerable for everyone.