Bring the salted water to the boil for the pasta. Put in the pasta ... bring to the boil and stir. The noodles fall apart like Schillerlocken. Cook for 3-4 minutes. You should still have a bit of a bite.

Pour into a sieve ... rinse thoroughly with cold water ... drain well in the sieve. Park in the saucepan.

Rinse off the chicken cover ... pat dry ... and cut the thick side apart into a schnitzel (but DO NOT cut through). Powder well with the Asian spice mixture.

Put the corn flakes in a freezer bag and plate them very finely with a rolling pin. Put as breadcrumbs on a plate. Stick the egg with 1 tablespoon of water. Put as much peanut oil in a pan that the schnitzel can "swim" in it. Heat the oil.

First pull the seasoned chicken schnitzel through the beaten egg ... then turn in the corn flake breading flour. Press down the corn flakes well. Place in the hot peanut oil and fry on both sides until crispy (approx. 3-4 minutes on each side). Then the schnitzel is still juicy on the inside.

Remove the fried schnitzel from the pan ... put it on a paper towel. Heat 1 tablespoon of sesame oil in a second pan ... add the well-drained noodles and heat, turning frequently (do not let them turn brown). Mix a sweet and sour chilli sauce with the hot noodles (amount to taste)

Put the schnitzel on a plate ... add the pan noodles. Place some sambal oelek next to it (so everyone can determine their own individual spiciness). Now serve to the table with a mixed iceberg lettuce. We liked it very much ...