Chinese noodles

Ingredients for 3 servings:

• 1 package of chicken breast fillet(s)
• 300 g tagliatelle pasta
• salt water
• ½ package of Asian vegetables (frozen)
• 1 bottle of sauce (mango chutney sauce, approx. 220 g)
• 1 cup of cream
• a little vinegar
• 1 clove(s) garlic
• some salt
• some oil
• 1 dash of chili sauce (super hot)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

sweet and sour

Wash the chicken, pat dry, season with salt, pepper, and curry powder on both sides, and cut into strips or cubes. Add a little oil (I use peanut oil) to a pan or wok. When it’s hot, add the meat and garlic. After a few minutes, when the meat is cooked through, add the vegetables and stir well. Cover the wok and simmer for a few minutes over medium heat. Add salted water and cook the tagliatelle according to the package instructions. Place the mango chutney sauce in a container. Pour the cream into the empty bottle, put the lid on, and shake well to remove any residue. Pour into the container, mix, and add a little curry powder. Stir the meat and vegetables together. When the vegetables are cooked through, add the sauce and a splash of vinegar (because the chutney sauce is very sweet). Stir and season to taste. If it’s still too sweet, add a little vinegar, then season well with the spices (I add a lot of curry powder). Add a careful splash of the Super Hot Chili Sauce, as it’s quite spicy. The heat will only develop after a few minutes. Add the noodles and mix well, adjusting the seasoning if necessary.