John Myers
Ingredients for 4 servings:
- 250 g Chinese egg noodles
- 3 bell peppers, colored
- 1 Chinese cabbage
- 250 g mushrooms
- 500 g chicken breast fillet(s)
- 1 jar mung bean sprouts
- 1 jar bamboo shoot(s), cut into strips
- 2 tbsp sesame oil
- Sambal Oelek
- Soy sauce
- 1 can coconut milk, 400 g
- 250 ml vegetable stock
- 1 tsp coriander
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Prepare the egg noodles according to the package instructions and drain. Clean and wash the bell peppers and Chinese cabbage, and brush the mushrooms. Cut the bell peppers and Chinese cabbage into thin strips and slice the mushrooms. Dice the chicken breast fillet. Drain the mung bean sprouts and bamboo shoots. Heat the oil in a wok or large frying pan. Brown the meat for about 5 minutes and then remove. Brown the bell pepper and Chinese cabbage strips with the sliced mushrooms in the pan juices for about 5 minutes. Add the sprouts and sprouts and fry briefly. Season with 1 teaspoon of sambal oelek and soy sauce. Deglaze with coconut milk and stock and reduce slightly. Mix in the chicken cubes and noodles and season generously with sambal oelek and soy sauce. Finally, sprinkle with the coriander.
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