John Myers
Chinese Sweet and Sour Noodles in Wok with Chicken Breast Fillet and Pineapple
The perfect chinese sweet and sour noodles in wok with chicken breast fillet and pineapple recipe with a picture and simple step-by-step instructions.
- 200 g Chinese noodles (Here: From the Asia Shop – QUICK COOKING NOODLES)
- 1 tsp Salt
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 1 pack Chicken breast fillets 500 g frozen
- 1 Can Pineapple in pieces / 340 g
- 6 tbsp Oil
- 150 ml Water
- 150 ml Pineapple juice
- 1 tbsp Brown sugar
- 1 tbsp Light rice vinegar
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 tbsp Food starch
- Heat Chinese noodles in salted water (1 teaspoon) for approx. 20 minutes according to the instructions on the package and drain. Peel the onion and cut into wedges. Clean / core the chilli pepper, wash and cut into fine cubes. Peel and finely dice the garlic cloves and ginger. Cut the chicken breast fillets into small slices. Works especially well if it has not yet properly thawed. Pour oil (2 tbsp / 2 tbsp) into the wok and fry the chicken breast fillet slices in 2 portions and slide them to the edge of the wok. Pour oil (2 tbsp) into the wok and stir-fry the onion wedges, garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Add the pineapple pieces, fry briefly, deglaze / pour with water (150 ml) and pineapple juice and add brown sugar (1 tbsp), light rice vinegar (1 tbsp), sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), salt Season (2 big pinches) and pepper (2 big pinches). Stir the cornstarch into a little cold water and add to the wok, bring to the boil briefly, fold in the noodles, warm up briefly and serve.
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