Mah-mee

Ingredients for 4 servings:

• 250 g chicken breast fillet(s)
• 2 tbsp, leveled cornstarch
• 2 tbsp water, cold
• 2 egg yolks
• 2 tbsp soy sauce
• 1 tsp sambal oelek
• 1 tsp, leveled salt
• 2 garlic cloves
• 2 carrots
• 1 tsp palm sugar
• 1 red bell pepper(s)
• 1 stalk(s) leek
• 2 onions
• 1 small Chinese cabbage
• Oil (peanut oil)
• 250 g Chinese egg noodles (Mie)
• Salt
• Soy sauce
• Sambal Oelek
• curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a Far Eastern dish with chicken breast and vegetables

First, wash the chicken breast fillet, pat dry, and cut into strips. For the marinade, mix the cornstarch with very cold water, egg yolk, soy sauce, sambal oelek, and salt until smooth. Place the sliced ​​meat in a bowl, pour the marinade on top, toss the meat in the mixture, and cover with cling film. Marinate in the refrigerator for at least half an hour. In the meantime, peel the garlic and cut it into small pieces (large enough for a press). Peel the carrots and cut them into thin strips, and set them aside on a plate with the garlic. Peel the bell peppers, leeks, and onions, and also cut them into thin strips. Set these vegetables aside on another plate. Cut the Chinese cabbage into thin strips, place it in a sieve, rinse it thoroughly with cold water, and let it drain. Set this aside separately. Remove the meat from the marinade, drain it thoroughly, and then coat it in a little flour. Prepare the mie noodles according to the package instructions. Heat the peanut oil in a large pan or wok, press in the garlic, and caramelize it along with the carrots and palm sugar for 2 minutes over low heat. Increase the heat to high, add the vegetable mixture to the carrots and fry briefly, then reduce the heat to low and cook the vegetables for about 4 minutes until al dente. Meanwhile, in another pan, deep-fry the floured chicken in peanut oil until golden brown (you may need to cut a piece open to check that it’s cooked through). Finally, add the Chinese cabbage to the vegetables and fry for about 2 more minutes. Season the vegetables with soy sauce, sambal oelek, and curry powder. Arrange the noodles in a nest shape on plates, scatter the vegetables on top, and garnish with the fried chicken strips.