Chicken pan 'Dragonfire'

Ingredients for 4 servings:

• 300 g pasta (cups)
• 1 leek(s)
• 1 eggplant(s)
• 6 mushrooms
• 1 small can of corn
• 500 ml tomato(s), pureed
• 4 servings of chicken breast fillet(s)
• 2 tbsp sauce (wok sauce)
• 50 ml vegetable stock
• 1 tsp, heaped sambal oelek
• 1 tbsp curry powder
• 1 tsp rosemary
• 1 tbsp spice mix (Chinese spice)
• 2 tbsp soy sauce, Japanese (teriyaki sauce)
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Our own creation, with noodles, spicy and very tasty, also for those who like it milder

Cook the noodles until tender. Cut the meat into pieces, fry in a little oil, and set aside. Slice the leek into thick rings, quarter the eggplant, cut into coarse slices, and halve these again if necessary. Drain the corn and slice the mushrooms. Heat the vegetables in the wok sauce and stir until nicely browned. Deglaze with the vegetable stock and stir in the sambal oelek. Drain the noodles and stir in along with the meat and passata. Heat through, season with spices, and mix thoroughly. Finally, season with the teriyaki sauce, stir again, and serve.