Wok noodles with chicken and vegetables

Ingredients for 4 servings:

• 1 bunch of spring onions
• 2 bell peppers
• 2 m.-sized onion(s)
• 1 jar soy sprouts
• 1 jar bamboo shoot(s)
• 4 large carrots
• 1 pack of Mie noodles
• 250 ml coconut milk
• 1 tbsp soy sauce
• 400 g chicken
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash and peel the vegetables. Cut the bell pepper, onion, carrots, and spring onion into medium-sized cubes or strips. Drain the soybean and bamboo shoots in a colander and briefly toss with water. Finely chop the chicken and season. Heat a wok or frying pan with a little oil. I use wok or peanut oil with garlic. Cook the chicken thoroughly and remove from the pan. Add the vegetables to the wok and sauté. Place the mie noodles in warm water and let them soak. When the vegetables are cooked to your desired degree, remove the noodles from the water and fry briefly with the vegetables. Add the chicken. Add soy sauce and coconut milk to taste. If desired, use less to start with and add more if there isn’t enough. Tip: This recipe can be adapted using shrimp or pork.