Wok noodles with Chinese cabbage

Ingredients for 4 servings:

• 300 g Chinese cabbage
• 1 pack of Chinese egg noodles (Mie noodles)
• 500 g chicken breast
• 1 zucchini
• 1 red bell pepper(s)
• 100 g soy sprouts
• 100 g bamboo slices, cut into strips
• Soy sauce
• possibly salt
• Oil for frying
• 1 tsp sambal oelek

Instructions

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

Chinese noodle dish

To marinate, cut the chicken breast into strips and pour soy sauce over it, ideally leaving it to marinate overnight. Cut the zucchini and bell pepper into strips. Heat the oil in a wok or regular frying pan and briefly sear the meat. Don’t throw away the soy sauce from the marinade! Add the vegetables and bamboo shoots and season everything with the soy sauce from the marinade. In the meantime, pre-cook the noodles according to the package instructions, then stir in and fry. Season again with soy sauce and extra salt if needed, and mix in 1 teaspoon of sambal oelek. Now cut the Chinese cabbage into fine strips, add the bean sprouts to the noodles, mix well, then add the cabbage strips and turn off the heat. Eat fresh so the cabbage will still be crunchy!