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🥗 Colorful Noodle, Vegetable, Chicken and Shrimp Salad

528 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 2 red bell peppers
• 3 spring onions
• 1 zucchini
• 1 garlic clove (finely chopped)
• 250 g shrimp
• salt
• pepper (from the mill)
• 2 tsp turmeric powder
• 2 tbsp sesame seeds
• sesame oil
• 1 lime (juice)
• 250 g Asian egg noodles

Instructions

1. 1. Rinse the chicken meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into bite-sized cubes using a sharp knife.
3. 3. Season the meat pieces with salt, pepper, and turmeric.
4. 4. Add 2 tablespoons of oil and mix everything well so that the meat is evenly coated.
5. 5. Let the meat marinate for 10 to 15 minutes.
6. 6. Wash the bell peppers, halve them, remove the core, and slice them into thin strips.
7. 7. Wash the spring onions, trim the ends, and cut them into long pieces.
8. 8. If available, quarter the onion.
9. 9. Wash the zucchini, halve it lengthwise, and slice it.
10. 10. Cook the noodles according to the instructions on the package.
11. 11. Drain the noodles and let them cool down.
12. 12. Heat 3 tablespoons of oil in a large frying pan.
13. 13. Sauté the bell peppers over medium heat.
14. 14. Add the zucchini and sauté it together with the peppers.
15. 15. Add the spring onions and garlic.
16. 16. Sauté the vegetables for about 2 to 3 minutes, stirring occasionally.
17. 17. Remove the vegetables from the pan and keep them warm.
18. 18. Fry the meat in the same pan until golden brown on all sides.
19. 19. Add the prepared vegetables back to the pan and mix them with the meat.
20. 20. Add the shrimp and let them simmer for 1 to 2 minutes over low heat.
21. 21. Let the mixture cool down to room temperature.
22. 22. Stir the sesame seeds into the mixture.
23. 23. Season the salad with salt and lime juice.
24. 24. Fold the cooled noodles into the salad.

Nutrition per serving

• kcal: 528
• Protein: 47 g · Fett/Fat: 15 g · Carbs: 49 g