Fried Noodles with Asian Pesto

Cut the chicken breasts into strips and marinate with 2 tablespoons of soy sauce, the lime juice and a pinch of curry powder for about 20 minutes (in the refrigerator).

Cook the pasta in salted water for 6-7 minutes. Drain (if necessary save half a cup of the cooking water), rinse with cold water. Thaw the Asian vegetables and peas (together) in the microwave and drain off any excess water. Of course, you can also use fresh vegetables, but they shouldn't have a dominant taste (green Thai asparagus would be ideal) so that the pesto will also taste good later. Hence my choice for the peas.

Heat the oil in a wok and fry the chicken breast strips. When you have taken some color, add the garlic ... tossed it through well and take it out of the wok again (preferably with a slotted ladle so that the oil stays in the wok).

Now fry the drained pasta in this oil (with fresh vegetables first the vegetables ... then the pasta) ... also add the sugar. Fry for about 5 minutes, then add the vegetables and fry again for 5 minutes. Put the meat back in the wok ... stir in. Season with the soy sauce and a pinch of chilli powder (I always use light soy sauce for cooking)

Now stir 2-3 tablespoons of the Thai basil "pesto" (from my cookbook) into the noodles. (the saved cooking water helps a little so that it mixes better with the pasta ... like spaghetti with pesto ;-)) Done!