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🍝 Asia Noodles with Roasted Vegetables

500 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 400 g
• spring onions 0.5 bunch
• pepper, red 1 pc
• pepper, green 1 pc
• onions, yellow 1 pc
• garlic cloves 1 pc
• Asian Noodle Cup 2 pc
• oil 2 tbsp
• sesame, white 1 tbsp
• Sriracha sauce 2 tbsp

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the chicken meat into small cubes.
4. 4. Wash the spring onions.
5. 5. Cut off the hard ends of the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Rinse the bell pepper.
8. 8. Remove the stem and seeds from the bell pepper.
9. 9. Slice the bell pepper.
10. 10. Halve the onion.
11. 11. Peel the onion.
12. 12. Cut the onion into thin strips.
13. 13. Lightly press the garlic cloves with the flat side of the knife.
14. 14. Peel the garlic.
15. 15. Slice the garlic into thin slices.
16. 16. Bring about 600 milliliters of water to a boil in a pot over high heat.
17. 17. Pour 300 milliliters of water over the Asia noodles in each bowl.
18. 18. Let the noodles steep for about 3 minutes.
19. 19. Drain the noodles in a sieve.
20. 20. Heat the oil in a frying pan over high heat.
21. 21. Fry the chicken cubes for about 3 minutes until golden brown.
22. 22. Add the garlic, onions, and bell pepper to the pan.
23. 23. Roast the vegetables for about 2 minutes over high heat.
24. 24. Add the noodles and spring onions to the pan.
25. 25. Season the dish with sesame and Sriracha sauce.
26. 26. Serve the noodles on plates.

Nutrition per serving

• kcal: 500
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 55 g