Curry Mie with chicken breast

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 fresh ginger (approx. 4 cm)
• 2 stalks lemongrass, fresh
• 1 tsp sambal oelek
• ½ tsp turmeric
• 2 tsp coriander, ground
• Salt
• 250 g chicken breasts
• 250 g tofu (for vegetarians)
• 2 tbsp oil (coconut oil)
• 400 ml coconut milk, unsweetened
• 250 g soybean sprouts
• 250 g Chinese egg noodles (Mie noodles, very thin)
• 2 tbsp soy sauce, or Kejap Manis
• 2 tbsp Clarified butter (ghee)
• 3 cloves garlic

Instructions

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

Spicy! Can easily pass for veggies (with tofu)

Wash and trim the spring onions and slice into thin rings. Peel and crush 3 cloves of garlic, if desired. Peel and grate the ginger. Finely chop the thick lower part of the lemongrass and mix all the prepared ingredients with sambal oelek into a paste. Cut the chicken into 1.5 cm cubes. Sauté the spice paste with 2 tablespoons of ghee in a wok for 2-3 minutes, until the aroma begins to tickle your nose. Gradually fry the meat over high heat, stirring constantly, for 5-10 minutes. Deglaze with coconut milk, stir, cover, and let thicken (over low heat for about 5 minutes). Blanch the soybean sprouts with boiling water. Bring a pot of salted water to the boil for noodles, toss the mie noodles into the boiling water, bring to a boil briefly, and then remove from the heat. Let the soybean sprouts stand in the hot water for about 5 minutes, then drain and refresh. Add the soybean sprouts to the wok and stir in carefully. Simmer for 2 minutes. Before serving, or sooner (depending on how mushy you want the noodles), stir in the noodles and soy sauce, then enjoy. Tip: If you like, you can also add 1 finely chopped (over)ripe mango and 1/2 diced pineapple. Simply cook them along with the tofu, which goes in place of the meat.