Fried noodles with roasted sesame seeds

Ingredients for 5 servings:

• 2 cloves garlic
• 2 chili peppers, green
• 20 g fresh ginger
• 1 bunch of spring onions
• 300 g chicken breast fillet(s)
• 1 bell pepper(s), yellow
• 150 g chard
• Pepper, from the mill
• 250 g noodles (wheat noodles), Asian
• Salt
• 3 tbsp oil (peanut oil)
• 5 tbsp dry sherry
• 8 tbsp soy sauce, light
• 200 ml chicken stock
• 2 tbsp oil (sesame oil)
• 20 g sesame seeds, peeled and roasted

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Finely chop the garlic. Finely chop the chili including the seeds. Peel and finely dice the ginger. Clean the spring onions and cut the white and light green parts into 2 cm wide rings. Cut the chicken breast fillet into 2 cm cubes. Halve the bell pepper, remove the seeds, and cut into 1 cm thin strips. Clean the chard and cut into 2 cm wide strips. Mix the chicken breast cubes with the garlic, chili, ginger, and pepper and let stand for 15 minutes. Cook the noodles in salted water according to the package instructions and drain. Heat the oil in a wide pan (or wok). Fry the chicken over high heat for about 3 minutes, stirring occasionally. Add the bell pepper, chard, and spring onions and fry for 2 minutes. Deglaze with the sherry, soy sauce, and stock. Stir in the noodles and cook over low heat for about 3 minutes. Season with pepper, if desired. Stir in the sesame oil and sesame seeds.