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Chicken pan with tagliatelle

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Ingredients for 4 servings:

  • 400 g tagliatelle (Asian wheat noodles)
  • 1 tbsp oil
  • 2 m.-large carrot(s)
  • 1 medium-sized red bell pepper(s)
  • 1 bunch of spring onions
  • 2 chicken fillets, approx. 300 g
  • 150 g peas, frozen
  • 4 m.-sized eggs
  • 4 tbsp soy sauce
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the noodles in boiling salted water for 5 minutes, drain well. Peel and wash the carrots, and slice them into fine strips. Trim, wash, and finely slice the bell peppers and spring onions. Heat the oil in a wok or large pan. Fry the washed and patted dry fillets all over for 2-3 minutes, seasoning with salt and pepper. Add the vegetables and noodles and cook for another 5 minutes. Whisk the eggs and pour them over the noodles, stirring occasionally to combine and turn them over. Season to taste with soy sauce, cayenne pepper, and salt, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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