Jaromanoodles with chicken fillet

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 750 g white cabbage (Jaroma cabbage)
• 1 bell pepper(s), red
• 5 spring onions
• 1 piece(s) ginger, walnut-sized
• 2 tbsp sherry
• 3 tbsp soy sauce
• ½ tsp spice mix (Chinese spice)
• 200 g noodles (Chinese instant noodles)
• 1 pinch of salt
• 1 onion(s)
• 2 garlic cloves
• ⅛ liter vegetable stock or vegetable broth
• 1 tsp, leveled cornstarch
• 1 tsp sugar
• 4 tbsp oil
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Jaromakohl (stomach-friendly white cabbage)

Mix the sherry with the soy sauce and Chinese spices. Cut the chicken into slices about 1/2 cm thick. Marinate in the sherry mixture for about 15 minutes. Add the noodles to boiling salted water. Remove from the heat and let stand for about 4 minutes. Loosen with a fork and drain. Remove the cabbage leaves and cut into strips about 1 cm wide. Wash the bell pepper, quarter them and cut into fine strips. Trim and wash the spring onions, cutting the light and green parts separately into thin rings. Peel the ginger, onion and garlic and chop very finely. Drain the meat. Collect the marinade and mix it with the vegetable stock, cornstarch and sugar. Heat a wok and add 2 tablespoons of oil. Fry the meat in batches for 2-3 minutes, stirring constantly, then remove. Fry the ginger, onion, garlic and the light part of the spring onion in the remaining 2 tablespoons of oil for about 1/2 minute. Fry the cabbage strips and bell pepper strips for about 3 minutes. Pour in the seasoning sauce and bring to a boil. Mix in the noodles and meat. Cook, stirring occasionally, for about 2-3 minutes, until very hot. Season with salt and pepper. Serve sprinkled with the spring onion greens.