Chicken pan with Asian sauce

Ingredients for 4 servings:

• 2 red bell peppers
• 1 bunch of spring onions, alternatively 2 onions
• 150 g cooked ham
• 600 g poultry meat (chicken breast, turkey breast, turkey schnitzel, etc.)
• some oil for frying
• 150 ml sauce (Asian), from the bottle
• 4 eggs
• salt and pepper
• Noodles (Mie-) or ribbon noodles as a side dish
• possibly coriander leaves
• possibly lime(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the peppers, onions, ham, and meat into strips/pieces. Bring water to a boil for the noodles. Heat oil in a large pan and brown the meat, seasoning with salt and pepper before removing from the pan. Add a little more oil if necessary, then brown the peppers, onions, and ham. Add the soy sauce and meat and bring to a boil. In the meantime, add salt to the eggs (preferably one at a time), whisk them, and set them in a small pan (turning them once, like an omelet). Cut the egg patties into strips and place them over the pan. Garnish with loriander and lime, if desired. Serve with mie noodles or tagliatelle noodles as a side dish.