Pasta pan with crème fraîche

Ingredients for 4 servings:

• 4 spring onions
• 4 mushrooms
• 2 chicken breast fillets
• 100 g cashew nuts
• 250 g mie noodles
• 200 ml soy sauce
• 2 garlic cloves
• 4 slices of ginger
• 1 pinch(s) of chili powder or fresh slices of chili
• 2 tbsp crème fraîche
• 2 tsp sambal oelek
• oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

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For the sauce, squeeze and peel the garlic cloves. Place them in a blender with the soy sauce, ginger, and chilies and puree. Prepare the noodles according to the package instructions. Slice the spring onions, mushrooms, and chicken breast fillet. Sauté the meat and spring onions in a little oil in a wok. Add the sauce, mushrooms, and cashews and bring to a boil. Simmer for about 10 minutes, stirring occasionally. Add the noodles and toss briefly. Add the crème fraîche and sambal oelek, mix, and serve. Tips: For more spice, you can use more chili and/or sambal oelek. You can also use other vegetables as desired, such as pak choi, radishes, bell peppers, tomatoes, water chestnuts, mung beans, etc. Instead of chicken breast fillet, you can also use other types of meat, such as shrimp (but make sure to add the shrimp about three minutes after the vegetables). The picture shows a version with shrimp and bell peppers.