Ribbon noodles with chicken, ginger and garlic

Ingredients for 2 servings:

• 250 g tagliatelle or amount as required
• 200 g broccoli florets
• 1 m.-sized carrot(s)
• ½ onion(s)
• 4 tsp, leveled spice mix (Allround Seasoning Asia), possibly less, see note
• some salt
• 3 tbsp oil, e.g. coconut oil for steaming
• 1 dash of olive oil
• some water
• Leftover roast chicken or 1 chicken breast fillet, cooked

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Use up leftovers, very tasty

Cook the tagliatelle in salted water according to the package instructions until al dente. Wash the broccoli and cut it into smaller pieces. Add 2 tablespoons of coconut oil and a little water (about 50 ml) to a pan and sauté the broccoli over medium heat, stirring frequently. If the water has evaporated and the broccoli isn’t quite tender enough, simply add a little more water and continue cooking until the desired tenderness is reached. In the meantime, peel the carrot and grate it or slice it very thinly. Dice the onion. Chop the chicken (I use leftover roast chicken). When the broccoli is done, add 1-2 tablespoons of coconut oil, the carrot, and onion, and continue frying briefly. Add the drained noodles and the chicken pieces, along with the Asian All-Around Seasoning. Season with salt. Add olive oil so the noodles aren’t dry. The specified amount makes 2 large servings. This dish tastes best when the vegetables are cooked until al dente. Note: You can find the recipe for Klaumix’s Allround Seasoning Asia here: https://www.chefkoch.de/rezepte/3829151582981207/Allround-Wuerze-Asia.html.