Fried noodles with coconut milk

Ingredients for 3 servings:

• 1 piece(s) ginger
• 4 garlic cloves
• 2 stalks of lemongrass
• 2 tsp sambal oelek
• 1 tsp ground turmeric
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• 250 g Chinese egg noodles
• 1 stalk(s) leek
• 100 g oyster mushrooms
• 1 red bell pepper(s)
• 300 g chicken breast fillet(s)
• ½ liter of oil
• 1 can coconut milk
• 3 tbsp soy sauce, sweet (Ketjap manis)
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

sweet and spicy from Thailand

Trim the top and bottom ends and outermost leaves of the lemongrass, then chop the rest very finely. Chop the ginger (1-2 cm) and garlic cloves. Crush everything together in a mortar and pestle until a paste forms. Then add the sambal oelek, turmeric, coriander, cumin, and salt and mix. Cook the noodles in boiling water for about 2 minutes, then rinse and drain. Cut the leek into strips (about 4 x 0.5 cm), leaving the root and any hard, green parts. Quarter the oyster mushrooms and finely slice the bell peppers. Dice the chicken breast fillet and fry in a wok or pan in well-heated oil until crispy. Remove from the pan and drain on a kitchen towel. Sprinkle with a little salt. Heat a little oil in the wok and heat the paste from the mortar for about 2 minutes. Add the vegetables and mushrooms and fry for another 3-4 minutes. Add the coconut milk and bring to a boil. Now add the noodles and chicken breast cubes and heat through. Season with ketjap manis (sweet soy sauce) and serve.