Chinese-style chicken breast with vegetables and mie noodles

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 250 g Chinese egg noodles (Mie noodles)
• 1 clove(s) garlic
• 3 cm ginger root
• ½ tsp salt
• 1 bell pepper(s), green
• ½ tsp black pepper
• ½ tsp sweet paprika powder
• 2 carrots
• ½ liter chicken broth
• 2 tbsp oil for frying
• ¼ white cabbage

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the garlic and ginger root. Then mix with salt, pepper, and paprika. Wash the chicken breast fillet, pat dry, and cut into fine strips. Heat the oil in a wok, toss the chicken in the spice mixture, and add to the wok. Simmer for about 10 minutes, stirring occasionally. Wash the vegetables. Deseed the bell pepper, halve, and cut into strips. Coarsely grate the white cabbage quarter. Peel the carrots and cut into thin strips about 5 cm long. Add the vegetables to the meat. Add half of the stock and simmer for another 10 minutes over low heat. Add the remaining stock, bring to a boil, and add the noodles. Let the stock reduce for about 5 minutes. Serve hot.