Chinese noodle and rice stir-fry

Ingredients for 5 servings:

• 500 g chicken breast fillet(s)
• 2 points noodles, Chinese
• 2 bags of long grain rice
• 2 spring onions
• ½ onion(s)
• 2 bell peppers, red and yellow
• 1 carrot(s)
• 200 ml soy sauce
• 2 tsp sauce thickener
• 200 g bamboo shoots or mung bean sprouts
• some oil
• some water
• possibly fried onions
• salt and pepper
• Paprika powder
• chili flakes
• curry powder
• possibly chili sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

It’s not an original, but it tastes delicious.

First, cut the chicken breast fillet into small pieces and season to taste. Then, dice the bell peppers and onions, and slice the spring onions into rings. Finely chop the carrots. Place the vegetables in a bowl and mix well (you can also use other vegetables). Brown the chicken in a deep pan or wok with a little oil. At the same time, bring two pots of water to a boil (tip: use a kettle to cook it faster) and cook the noodles and rice according to the package instructions. Add the vegetables to the fried chicken and season to taste. Fry for a bit longer, then add the sprouts. Mix the sauce thickener with a cup of water. When the noodles and rice are ready, drain well in a sieve and add to the pan/wok. Mix everything well, stir in the soy sauce and sauce thickener, and mix everything together again. Simmer everything for about 10 minutes and then serve immediately. If desired, you can sprinkle some fried onions and/or add chili sauce.