Fried chicken with mie noodles

Ingredients for 2 servings:

• 500 g chicken breast fillet(s), cut into strips
• 1 clove(s) garlic, (do not press!!!), cut into fine cubes
• 1 tbsp sambal oelek
• 4 tbsp oil (sunflower oil or sesame oil)
• 3 stalk(s) spring onion(s), (amount depending on quality), cut into diamonds
• 250 g carrot(s), cut into thin strips
• 250 g mie noodles
• 200 g soy sprouts
• 4 tbsp soy sauce
• 4 tbsp chili sauce (sweet chili-garlic sauce)
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) paprika powder
• 1 pinch(s) of curry

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours

About 6 hours before frying, marinate the chicken breast strips in oil, soy sauce, sambal oelek, and garlic. The quantities vary depending on your taste. Be careful with sambal oelek!!! Cook the mie noodles according to the package instructions, lightly salt the noodle water. Fry the cooked and drained noodles in a pan (or a wok if you have one!) with a little oil. Then remove from the pan. Briefly fry the chicken strips until the pores close and they stay moist. Don’t use any more oil; the marinade is more than enough! Add the noodles back in. Now add the carrot strips and fold in. Don’t overcook them, or they’ll become limp; they should be firm to the bite. Towards the end, add the spring onions and fold in. Remove the pan from the heat and fold in the bean sprouts (after basting them with warm water). Then quickly season with cayenne pepper, curry powder, paprika powder, soy sauce, and chili-garlic sauce. Adjust the quantity to your taste. Serve the whole thing in a wok, perhaps with iceberg lettuce or Chinese cabbage salad. Notes: Keep cooking times short (especially for spring onions and bean sprouts)! Be careful with cayenne pepper (it can quickly overheat the dish!).