John Myers
Thai Noodles with Mango, Peanuts & Satay Chicken À La Stefan Wiertz
The perfect thai noodles with mango, peanuts & satay chicken à la stefan wiertz recipe with a picture and simple step-by-step instructions.
- 600 g Glass noodles
- 400 g Chicken Breast Strips
- 1 Pc. Peeled & coarsely pounded white onion
- 1 Pc. Peeled & coarsely pounded red onion
- 100 g Peeled & coarsely pounded carrot
- 200 g Peeled & coarsely Peeled mango
- 250 ml Ready-Made satay sauce
- 100 ml Orange juice
- 100 g Peanuts
- 1 tsp Finely diced fresh ginger & garlic
- 1 bunch Coriander and mint
- As part of the Telekom Campus Cooking Tour, the celebrity chef Stefan Wiertz recreates the student classic “Pasta”. This is how it works: Weigh glass noodles and cook in hot poultry stock.
- Put the finished pasta in a large bowl and add the sesame oil and freshly plucked coriander and mint and lightly salt. Refine according to taste with a little lemon and lime zest.
- Fry the chicken breast strips, onions, carrot and mango in the roasted sesame oil until crispy all over.
- Pour in the orange juice and the finished saté sauce and simmer together for approx. 15 minutes over medium heat.
- Roast peanuts and finely diced fresh ginger and garlic together over medium heat in a non-stick pan for at least 7 minutes and season the zest of a lemon with salt and curry to taste.
- Depending on your taste, serve with plenty of freshly plucked coriander, mint & Thai basil.
- Add the leek sticks and serve with the pasta.
- 8th tip from star chef Stefan Wiertz: “I still put very fine cubes of the fresh mango with a little lime juice over the finished pasta dish.” .
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