Chinese pan – Asian pan

Ingredients for 2 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 bell pepper(s)
• 1 handful of soy sprouts or mung bean sprouts
• ½ zucchini
• ½ small can of corn
• 1 piece(s) of ginger, thumb-sized, alternatively ginger powder n. B.
• 1 large carrot(s)
• cumin
• Cayenne pepper
• turmeric
• coriander
• Harissa
• nutmeg
• Garam Masala
• chili
• 200 g chicken breast, alternatively soy strips
• 100 g wholemeal spelt pasta
• 1 tbsp coconut oil
• 1 tbsp soy sauce
• Sriracha sauce
• 200 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, chop all the vegetables into small pieces. Thinly slice the ginger and garlic, too. Wash the bean sprouts, but don’t chop them. Bring the pasta water to a boil and cook the noodles according to the package instructions. If using meat, cut it into bite-sized pieces as well. Otherwise, first add the shredded soybeans (I use the “Like Chicken”) to the pan with a little water to absorb the water, then add the oil. Add the oil to the wok and heat. Then add the meat pieces and season immediately with cumin. Turn the meat over and season the other side with cayenne pepper. After 2-3 minutes of cooking, add the onions, garlic, ginger, zucchini, corn, and carrots and continue cooking. Season with cumin again if desired. Cook until the noodles are done, then drain them, add them to the wok, and cook, adding a little more oil if necessary. Then pour the sriracha sauce in a circle over the noodles and everything else in the pan and mix well. Then add the soy sauce. Add the sprouts and bell pepper pieces, mix everything well again, and simmer for 1-2 minutes. Now add the cream. Be careful not to stir yet! Now add the spices like “pizza slices” to the dish. 1 “pizza slice” of turmeric, 1 “pizza slice” of coriander, as well as harissa, cumin, and ginger powder (only if you don’t have fresh ginger). Also add 2 pinches of nutmeg and optionally 3 pinches of garam masala and/or Chinese spice and/or chili. Now mix everything together until it has a dark beige color. Season to taste! This is actually just a “basic recipe”; we’ve also had it as a curry, very mild, or very spicy. The vegetables can also be varied depending on the season. However, for me, bell peppers and bean sprouts are always part of it. If you don’t have enough cream, you can also add a splash of milk, soy milk, or oat milk. The sauce should be creamy.