Turkish rice noodle pan

Ingredients for 4 servings:

• 3 cup(s) rice noodles, Turkish
• 6 cups water
• 1 tsp salt
• 1 tbsp oil for stirring in
• 1 small can of corn
• 1 bell pepper(s), red
• 4 spring onions
• 1 tsp paprika powder, sweet or poultry grill spice
• 1 tsp curry powder
• 1 tsp chili flakes
• 4 tbsp oil for frying
• 600 g chicken breast fillet(s), in pieces

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, fry 1/3 of the rice noodles in about 2 tablespoons of oil. This gives them a nice roasted flavor. Then add the remaining 2/3 of the noodles, immediately cover with water, and bring to a boil. Then simmer the noodles uncovered on low heat (4) for 13 minutes, stirring occasionally. Immediately stir 1 tablespoon of oil into the cooked noodles to prevent them from sticking together. In a pan, fry the chicken breast pieces all over and sprinkle generously with the spices after frying. Add the now finely diced bell pepper and stir in. Slice the spring onions and stir in with the corn. Sauté everything for about two more minutes. Finally, add the rice noodles to the pan with the meat and heat through again. Tip: If you like, you can serve it with a slightly spicy sauce. However, I think it tastes excellent without any sauce.