John Myers
Mie Noodles with Egg and Vegetables and Fried Chicken Cubes
The perfect mie noodles with egg and vegetables and fried chicken cubes recipe with a picture and simple step-by-step instructions.
- 250 g Mie noodles
- 0,5 tsp Salt
- 1 tsp Ground turmeric
- 2 piece Eggs
- 2 big pinches Coarse sea salt from the mill
- 0,5 tsp Ground turmeric
- 125 g Leek
- 50 g Red pepper strips
- 50 g Bamboo strips
- 200 g Bean sprouts
- 3 tbsp Sunflower oil
- 4 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce
- 1 Teaspoon / alternatively teaspoon instant chicken broth Glutamate
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 300 g Chicken breast fillet
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 4 big pinches Coarse sea salt from the mill
- 150 g Tempura flour
- 400 ml Peanut oil
- Cook Mie noodles in gently simmering salted water (½ teaspoon salt) ground with turmeric (1 teaspoon) for approx. 6 – 8 minutes until al dente and drain through a kitchen sieve. Beat eggs (2 pieces) and whisk with coarse sea salt from the mill (2 big pinches) and ground turmeric (½ teaspoon). Clean and wash the leek and cut into rings. Clean and wash the peppers and cut into strips. Wash the bean sprouts and drain well. Heat sunflower oil (3 tbsp) in the wok, add the beaten egg, fry, tear apart and slide to the edge of the wok. Add the vegetables (leek rings, paprika strips, bamboo strips and bean sprouts) and stir-fry with them. Season with light soy sauce (4 tbsp), sweet soy sauce (2 tbsp), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Finally add / fold in the Mie noodles. Wash the chicken breast fillet, pat dry with kitchen paper, cut into cubes and marinate with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp) and coarse sea salt from the mill (4 big pinches) for about 15 minutes. Mix tempura flour with cold water until thick. Heat the peanut oil (400 ml) in a wok, pour the marinated chicken breast fillet cubes through a kitchen sieve, add to the tempura marinade and remove in portions with a fork and fry / deep-fry in hot peanut oil until golden-brown. Serve Mie noodle with egg and vegetables and fried chicken cubes.
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