Fried egg noodles with vegetables and chicken

Ingredients for 3 servings:

• 2 bell peppers
• 1 stalk(s) leek
• 1 spring onion(s)
• 250 ml soy sauce
• 250 g chicken breast fillet(s)
• 1 tbsp sauce (hoisin sauce)
• 250 g Chinese egg noodles
• 2 eggs
• 30 ml sauce (sukiyaki sauce)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wok dish

Chop the meat into small pieces and marinate in a deep dish with 50 ml of soy sauce, hoi sin sauce, and sukiyaki sauce (a generous splash; caution: it’s hot!). Refrigerate for a good 2 hours to allow the marinade to absorb the sauce. Finely chop the leeks and bell peppers, and chop the onions into slightly larger pieces. Cook the noodles according to the instructions and stir-fry them in a wok. Then add the meat. Once the meat is browned, scatter the 2 eggs in the wok until the noodles “clump together.” Then briefly stir-fry the vegetables and season with the remaining soy sauce. If you prefer other vegetables, feel free to vary this.