John Myers
Ingredients for 6 servings:
- 800 g chicken
- 250 g sugar snap peas
- 3 large peppers, red, yellow and green
- 20 g ginger
- 1 bunch of spring onions
- 150 ml coconut milk, unsweetened
- 1 lime(s), juice
- 1 tbsp brown sugar
- 3 tsp red curry paste
- 3 tbsp soy sauce
- 150 g glass noodles, wide
- n. B. Chicken broth for cooking the noodles
- 3 tbsp sesame oil
- Oil, neutral (e.g. sunflower oil)
- Coriander leaves, fresh
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
quick, easy and delicious
Cut the meat into small pieces and fry in sesame and neutral oil until golden brown. Set the meat aside. Clean and halve the snow peas (frozen snow peas are also suitable here). Halve the peppers lengthwise, remove the seeds, and slice as thinly as possible. Peel the ginger and slice it thinly. Clean the spring onions and slice them into thin rings. Whisk the coconut milk with lime juice, brown sugar, and curry paste, and season with soy sauce. Cook the glass noodles in chicken broth according to the instructions, then refresh. Then add the meat to the noodles. Add sesame oil and a little neutral oil to a pan and sauté the snow peas, peppers, and ginger. Stir the dressing into the noodle and chicken mixture along with the coconut milk curry dressing and divide among the plates. Finally, sprinkle with spring onion rings and fresh cilantro.
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