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Fried Noodles with Egg, Vegetable Strips and Baked Chicken Breast Fillet

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Baked chicken breast fillet:

  • 250 g Chicken breast fillet frozen
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 4 tbsp Tempura flour
  • Cold water

Fried noodles with egg and vegetable strips:

  • 1 tsp Salt
  • 25 g Carrot sticks
  • 25 g Red pepper
  • 25 g Green paprika
  • 25 g Yellow pepper
  • 25 g Onion
  • 1 piece Ginger the size of a walnut
  • 1 Clove of garlic
  • 0,5 Red chilli s pod
  • 2 Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 4 El Sunflower oil
  • 1 tsp Chicken broth instant

To serve:

  • 2 1/2 small tomato for garnish
  • Chopsticks
  • Small bowls
  • Sweet chili sauce

Instructions
 

Baked chicken breast fillet:

  • Let the chicken breast fillet thaw slowly in the refrigerator overnight. Wash the chicken breast fillets, pat dry with kitchen paper, divide into 6 pieces and season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Mix tempura flour (4 heaped tablespoons) with cold water to form a thick marinade. Roll the chicken breast fillet pieces in the marinade, fry them in the wok with hot sunflower oil (2 cups) on both sides in golden-brown portions (2 pieces each), allow to drain on the wok and keep warm in the oven at 50 ° C until serving.

Fried noodles with egg and vegetable strips:

  • Put Chinese noodles in a saucepan with salt (1 teaspoon), pour boiling water over them, let stand for about 5 - 6 minutes and drain through a kitchen sieve. Peel the carrot and cut into sticks (here: TK own production). Clean / core peppers, wash, separate 25 g each and cut into sticks. Peel the onion, separate approx. 25 g and cut into sticks. Peel and finely dice the ginger and garlic. Clean / core the chilli pepper, wash and finely dice. Beat / whisk the eggs and season with coarse sea salt from the mill (2 big pinches). Scoop the oil out of the wok except for about 2 tbsp. Heat, add / fry the beaten egg, tear it up and slide it to the edge of the wok. Add sunflower oil (1 tbsp) and the vegetables (diced ginger, diced chili peppers, diced garlic cloves, onion strips, carrot sticks, red + green + yellow pepper strips) and stir-fry everything for 2 - 3 minutes and move to the edge of the wok. Add sunflower oil (1 tbsp) and the noodle and stir-fry everything for another 2 - 3 minutes. Finally season with instant chicken broth (1 teaspoon).

Serve:

  • Fill the fried noodles with egg and vegetable strips into Chinese soup bowls, cut the baked chicken breast fillet into slices and place on the filled soup bowls. Serve fried noodles with egg, vegetable strips and baked chicken breast fillet, garnished with a small half tomato. Add chopsticks and sweet chili sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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