John Myers
Thai Pan with Chicken and Mie Noodles
The perfect thai pan with chicken and mie noodles recipe with a picture and simple step-by-step instructions.
- 250 g Mie noodles
- Salt
- 1 Pcs. Fresh ginger
- 2 Garlic cloves
- 300 g Fresh chicken breast
- 200 g Boiled ham, cut on level 3
- 3 tbsp Lemon juice
- 3 tbsp Soy sauce light
- 200 g Sugar snap
- 2 Red peppers
- 6 Stalk Coriander
- 1 tbsp Rapeseed oil
- Black pepper from the mill
- Prepare the Mie noodles according to the instructions on the packet.
- Wash the chicken breast fillet under running water, dry and cut into thin strips. Now chop the ginger and garlic very finely and mix with the lemon juice and soy sauce and add the meat. Let marinate for 15 minutes. Cut the ham into bite-sized pieces.
- Wash the sugar peas, remove the ends and cut the pods in half. Put the pods in boiling salted water and cook for 3 minutes, then rinse with cold water. Peel the carrot and cut into fine strips. Wash the peppers, cut in half, remove the seeds and the white partitions and cut into bite-sized pieces. Wash the coriander, pluck the leaves from the stems and chop very finely.
- Heat the oil in a wok (or a large layered pan), add the meat and fry until golden brown. Add the snow peas, carrot and bell pepper and fry for another 3 minutes. Now fold in the ham. Finally add the noodles and fold in. Season the whole thing with salt, pepper and coriander.
- If you want, you can also use pickled tofu instead of the chicken and ham. This is where the vegetarian comes in.
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