Golden noodle wok

Ingredients for 3 servings:

• 440 g Chinese egg noodles, e.g. Hokkien
• 125 g bamboo strips
• 150 g soy sprouts
• 150 g chicken
• Fat for frying
• Soy sauce
• Hoisin sauce
• chili sauce, sweet
• Paprika powder, sweet or hot
• some milk, if necessary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy and fast

Important: Only one pot is used for the entire dish. It should be large enough for all the ingredients, the cooked noodles, and some air for cooking. First, cut the meat into bite-sized pieces. The pieces should be no thicker than 1.5 cm so that they cook quickly and are easy to eat. Brown the meat in a little fat on high heat. Season with salt, pepper, and paprika (sweet or hot, depending on your preference). Add a few dollops of sweet chili and hoisin sauce and coat the meat well. Then deglaze with a little soy sauce. Now add enough water to cook the noodles. If, like me, you don’t have a feel for this: approx. 750 ml for all the noodles. Mix the water well with the existing contents and bring to a boil. Only then reduce the heat to medium. Add the bamboo shoots and then the noodles. If you are unsure about the seasoning, taste it briefly before the noodles absorb everything. When the noodles are almost done, stir in the bean sprouts. I like to add a little milk to give the dish a richer flavor. This is a quick dish, and all the “fresh” ingredients (meat, bamboo shoots, bean sprouts) can be frozen. The finished dish also freezes and thaws easily without losing any of its flavor.