John Myers
Contents
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Ingredients
- 300 g Clam noodles
- 400 g Chopped chicken
- Sea salt fine
- Pepper from the grinder
- 1 tsp Rose paprika powder
- 3 tbsp Rapeseed oil
- 1 Onion
- 2 Garlic cloves
- 400 ml Coconut milk, creamy
- 2 Red peppers, pickled, out of the glass
- 1 tbsp Curry
- 2 tbsp Chive rolls
- Pepper
- Sea salt fine
- 2 tsp Brown sugar
- 2 tsp Soy sauce dark
- 1 splash Lemon juice
Decoration
- Paprika schnitzel
- Curry powder
Instructions
Preparations
- If desired, cut the sliced chicken a little smaller than what you bought. Season on both sides with sea salt and black pepper. Peel the onion and garlic cloves, chop them into small pieces. Cut the two pickled peppers from the glass into small pieces; put aside.
preparation
- Heat the rapeseed oil in the wok, brown the poultry in it, turning it over, dust with rose paprika, continue to fry briefly; then remove and set aside.
- Cook the pasta at the same time in plenty of boiling salted water according to the instructions / information on the package "al dente".
- Put the onion and garlic cubes together in the remaining oil, sweat until translucent. Add the paprika schnitzel and heat it up. Pour in the coconut milk, bring to the boil, season with the spices, chives, soy sauce and a small splash of lemon juice. Return the brown fried chicken to the coconut curry sauce in the wok, heat everything together.
completion
- Pour the cooked pasta into a colander, drain well; Divide on four plates. Pour Asian sauce over it, decorate the plates a little as you wish, serve.
- Good luck and bon appetite!
Nutrition
Serving: 100gCalories: 582kcalCarbohydrates: 24.1gProtein: 3.8gFat: 52.9g
