Sweet and spicy egg noodles with chicken and pineapple

Ingredients for 2 servings:

• 200 g boneless chicken breast, fresh or frozen
• 80 g Chinese egg noodles
• 160 g water
• 4 g chicken broth (strong bouillon)
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 tbsp sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp soy sauce, light
• 1 tsp tapioca flour
• 4 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger
• 2 small chili, green, fresh or frozen
• 30 g carrot(s)
• 30 g radish(s), white, small
• 2 Pepper, red, long, mild
• 10 sugar snap peas, green, fresh
• 2 m.-large tomato(s), red, fully ripe
• 80 g pineapple pieces, from the can
• 2 tbsp liquid from cooking pasta
• 4 tbsp pineapple juice from the can
• 1 tbsp mild teriyaki sauce
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• n. B. Sesame, lighter
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

A very spicy and hot noodle dish with crunchy vegetables. From the Szechuan cuisine of China.

For the marinade, mix the ingredients together until smooth. Cut the fresh or thawed chicken breast into approximately 2 x 3 cm pieces and marinate in the marinade for 30 minutes. Bring the water to a boil, dissolve the chicken stock in it, and cook the noodles al dente according to the package instructions. Strain, reserving the stock. Trim the noodles with scissors and spread out on a clean tea towel. Mix the ingredients for the sauce until smooth. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash and peel the fresh ginger, then cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and thaw. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds in place but discard the stems. Wash the carrot and radish, trim both ends, peel, score lengthwise, and slice or slice crosswise into approximately 3 mm thick slices. Wash the fresh, red bell peppers, remove the stalks, and cut diagonally into approximately 5 mm wide pieces, leaving the seeds. Wash the snow peas, trim both ends, and pull the strings off both sides. Halve larger pods crosswise, leaving smaller ones. Remove the stalks from the tomatoes, skin them, quarter them lengthwise, and remove the green core and seeds. Halve the quarters crosswise. Strain the pineapple pieces and halve them crosswise. Strain the chicken pieces and drain well. Heat a wok, add 2 tablespoons of the sunflower oil, and heat well. Add the vegetables, from the onion to the chili, and stir-fry for 1 minute. Then add the carrot and snow peas and stir-fry for another 2 minutes. Remove from the wok. Add the remaining sunflower oil to the wok and heat thoroughly. Add the noodles and stir-fry for 2 minutes. Then add the vegetables and mix well. Remove from the wok. Add the sesame oil to the wok and heat thoroughly. Add the chicken pieces and stir-fry for 2 minutes. Stir in the noodle mixture, stir-fry briefly, and deglaze with the sauce. Bring to a boil briefly, then immediately divide between serving bowls and serve hot. Attachment: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html