Chicken breast with vegetables and glass noodles

Ingredients for 4 servings:

• 500 g chicken breast, cut into strips
• 1 piece(s) fresh ginger (approx. 2 cm), finely chopped
• 2 cloves garlic, crushed
• 4 tbsp oil, neutral (e.g. sunflower oil)
• 4 tbsp soy sauce
• 1 tsp sambal oelek
• 1 medium-sized red bell pepper(s), cut into strips
• 1 m.-sized onion(s), finely sliced
• 2 m.-sized zucchini, halved and thinly sliced
• 250 g mushrooms, finely sliced
• 2 packs of glass noodles (100 g each)
• Soy sauce
• possibly water if needed
• Sambal Oelek

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Combine the chicken breast, ginger, and garlic with 2 tablespoons of oil, soy sauce, and 1 teaspoon of sambal oelek, and let it simmer for about 1 hour. Heat a non-stick pan (or wok) until very hot and quickly brown the marinated meat and marinade. Remove and set aside. Heat 2 tablespoons of oil and add the bell pepper and onion, followed by the zucchini and mushrooms. Gently fry and sauté until everything still has a bit of a bite. Add the meat back in. Soak the glass noodles in cold water, drain, and cut them up a bit with scissors. Add them to the pan, add soy sauce to taste and a little water if needed, and stir everything well. Let simmer for 2 minutes with the lid closed. Season with sambal oelek to taste. Do not add salt; the soy sauce is salty enough.