Spicy Asian chicken noodle stir-fry with broccoli

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 cloves garlic
• 1 bulb(s) of ginger
• 2 onions
• 1 tsp chili flakes
• ½ red chili pepper(s)
• 2 tsp sweet paprika powder
• 2 tsp paprika powder, hot
• 1 tsp salt
• 1 tsp pepper
• 4 tbsp olive oil
• 1 broccoli
• 2 eggs
• 400 g rice noodles (any other Asian noodles will work)
• spring onion(s)
• 3 tbsp parsley
• 3 tbsp, heaped sesame seeds
• e.g. soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the chicken fillet in cold water and place it in a bowl. Chop the garlic and ginger and add it to the chicken. Dice an onion and add it to the bowl. Slice half a red chili into rings and add it to the chicken along with the chili powder. Add 1 teaspoon each of both paprika powders, salt, pepper, and 1 tablespoon of olive oil. Mix everything together well and let it simmer for a short while. Heat water in a pot and cook the pasta until tender, then drain in a sieve and rinse with cold water. Meanwhile, wash the broccoli. Separate the florets and add them to cold water. Add salt to the water and bring the broccoli florets to a boil. A little tip: adding a splash of milk will help the broccoli stay nice and green. Heat two tablespoons of olive oil in a pan and add the chicken fillet with the marinade and the remaining two teaspoons of paprika. Once the chicken is nicely seared, remove it and set it aside. Add 1 tbsp olive oil to the pan juices, slice the second onion into rings, then the spring onion, and add them to the pan. Add the sesame seeds and fry briefly. Reduce the heat slightly, crack in the two eggs, and mix well. Add the noodles and mix well with the pan juices, then add the broccoli florets and, last but not least, the chicken. Mix everything together again and let it sit briefly, then enjoy. If you like, you can add soy sauce. I’ve eaten the dish once without soy sauce and once with it. Both taste good.