Chinese wok with chicken and lemon sauce

Ingredients for 3 servings:

• 350 g chicken breast, cut into small pieces
• 1 class can/n carrot(s) (130 g drained weight)
• 1 can mushrooms (170 g drained weight)
• 1 bell pepper(s)
• some chili powder
• Salt
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) curry powder
• 1 pinch(s) paprika powder
• 1 dash of Worcestershire sauce
• 2 dashes of soy sauce
• 3 tsp lemon juice concentrate
• 2 tsp sugar
• 1 tsp water
• ½ tsp table vinegar
• 1 tsp sunflower oil
• some sesame oil
• 50 g pasta, approx.
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wok dish quick, uncomplicated, tastes fresh

Wash the meat and cut into bite-sized pieces. Season with salt. Set aside in a bowl with a generous splash of soy sauce. Wash the bell pepper and chop it into pieces. Drain the carrots and mushrooms. Cook the noodles in salted water according to the package instructions. Brown the meat in a wok or large pan in a little sesame oil over high heat, turning frequently, until lightly browned on the outside. Remove from the pan and set aside. Drizzle over another splash of soy sauce and season with chili, cayenne pepper, curry powder, and paprika. Add a splash of Worcestershire sauce. Brown the bell peppers, carrots, and mushrooms in the pan. Add the noodles and cook until combined. Add the meat. While it is cooking, make a sauce with the lemon juice concentrate, 2 teaspoons of sugar, 1/2 teaspoon of vinegar, 1 teaspoon of water, and 1 teaspoon of sunflower oil. Add this sauce to the pan at the end. Stir everything well. Once everything is hot, serve and eat immediately.