Wok noodles with chicken breast

Ingredients for 4 servings:

• 250 g wok noodles (short cooking time)
• 500 g chicken breast
• 1 stalk(s) leek
• 2 carrots
• 1 handful of peas, frozen
• 1 handful of green beans, frozen
• 1 jar mung bean sprouts
• 6 tbsp oil
• 1 tbsp soy sauce
• some paprika powder, sweet
• some paprika powder, hot
• some curry powder
• some salt
• some pepper
• some sambal oelek
• 1 egg(s), as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Add the noodles, peas, and beans to hot, salted water. Set the pot aside for 10 minutes, then drain in a colander. Drain the mung bean sprouts as well. Wash the meat, pat dry, cut into bite-sized pieces, and sauté in 6 tablespoons of oil and 1 tablespoon of soy sauce. Peel and slice the carrots, and add to the meat. Finely slice the leek and add to the meat. Simmer everything for about 10 minutes, stirring frequently. Now add the noodles, peas, and beans, and season with the spices. Simmer for another 10 minutes, stirring frequently. Then fold in the sprouts and heat through. Season again to taste. If you like, crack an egg over the top and stir well. Tip: Instead of all the spices, you can also use just Chinese seasoning and soy sauce, depending on your taste.