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🍽️ Chicken with noodles and colorful vegetables

607 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 160 g each)
• 1 tsp freshly grated ginger
• 3 tbsp light soy sauce
• 2 tsp curry powder
• 400 g egg noodles
• salt
• 150 g snow peas
• 2 carrots
• 100 g savoy cabbage
• 2 red bell peppers
• 150 g celeriac
• 4 spring onions
• 2 tbsp peanut oil
• 40 ml rice wine
• 1 tbsp fish sauce

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Add the grated ginger, two to three tablespoons of soy sauce, and the curry powder to a bowl with the meat.
5. 5. Mix the meat thoroughly with the spices.
6. 6. Cover the bowl.
7. 7. Place the bowl in the refrigerator for about 30 minutes to let the flavors infuse.
8. 8. Cook the noodles in a pot of salted water.
9. 9. Follow the cooking time on the package until the noodles are al dente.
10. 10. Drain the hot water immediately.
11. 11. Rinse the noodles briefly with cold water to stop the cooking process.
12. 12. Let the noodles drain well.
13. 13. Wash the snow peas under running water.
14. 14. Remove the tough strings from the snow peas.
15. 15. Peel the carrots.
16. 16. Cut the carrots into thin strips.
17. 17. Wash the savoy cabbage.
18. 18. Remove the hard stems from the savoy cabbage.
19. 19. Cut the savoy cabbage leaves into fine strips.
20. 20. Wash the bell peppers.
21. 21. Halve the bell peppers.
22. 22. Remove the inside of the pepper with the seeds.
23. 23. Cut the bell pepper into thin strips.
24. 24. Peel the celery stalk.
25. 25. Dice the celery into small cubes.
26. 26. Wash the spring onions.
27. 27. Remove the root ends of the spring onions.
28. 28. Cut about 10 centimeters of the green part of the spring onions lengthwise into fine strips.
29. 29. Cut the remaining part of the spring onions into small rings.
30. 30. Heat peanut oil in a wok or a large frying pan.
31. 31. Fry the marinated chicken over medium heat, stirring constantly, for about one minute.
32. 32. Add the carrots, savoy cabbage, snow peas, bell peppers, and celery one by one.
33. 33. Stir everything well.
34. 34. Deglaze the pan with rice wine.
35. 35. Let the vegetables cook for one to two minutes while stirring.
36. 36. Add the noodles and the chopped spring onions.
37. 37. Season with soy sauce, fish sauce, and salt to taste.
38. 38. Serve the dish garnished with the green strips of the spring onions.

Nutrition per serving

• kcal: 607
• Protein: 42 g · Fett/Fat: 10 g · Carbs: 84 g