Chinese fried noodles with chicken in peanut sauce

Ingredients for 6 servings:

• 6 small chicken breasts
• salt and pepper
• 75 g flour
• 25 g starch flour
• 1 egg(s)
• 125 ml water
• 500 g wok noodles
• 4 eggs, whisked
• 4 onions, cut into wedges
• 4 carrots, cut into strips
• 1 stalk(s) leek, halved lengthwise and cut into rings
• 4 clove(s) garlic, chopped
• 2 jars of soybean sprouts or mung bean sprouts
• some salt and pepper as needed
• 1 tsp sugar
• 4 tbsp soy sauce, dark
• 1 tsp sesame oil
• Oil for frying, tasteless
• 200 ml coconut milk
• 150 g peanut butter
• 200 ml broth
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

delicious noodles like at an Asian restaurant

Preheat the oven to 150°C (top/bottom heat). Wash the chicken breasts and pat dry. Season with salt and pepper and coat in flour. Mix the remaining flour, cornstarch, egg, and water into a batter. Heat plenty of oil in a pan. Dip the chicken breasts in the batter and sear on all sides in the hot pan. Then, depending on the size, cook the chicken breasts in the hot oven for approximately 10-15 minutes. Cook the noodles according to the package instructions until tender but not too soft. Drain. Add a little neutral oil to a hot wok or frying pan. Briefly fry the beaten egg and stir, then add the onion and continue frying briefly. Add the carrot strips, leek rings, and garlic and fry briefly. Then add the noodles and fry. Add the bean sprouts and stir briefly while heating. Season with salt, sugar, and dark soy sauce. Just before serving, season to taste with pepper and sesame oil. To make the peanut sauce, simply combine coconut milk, peanut butter, broth, and soy sauce in a saucepan and bring to a boil. Add more or less broth depending on your desired consistency.