Asian Chicken Noodle Stir-Fry

Ingredients

• 600 g Chicken breast fillet
• 100 g udon noodles
• 2 red bell peppers
• 200 g Green beans
• 200 g savoy cabbage
• 50 g cashew nuts
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• 1 tbsp honey
• 2 tbsp fish sauce
• 2 tbsp Soy sauce

Instructions

1. 1.

   Cook udon noodles according to package instructions in salted water until al dente. Then rinse with cold water and drain.

2. 2.

   Wash chicken breast, pat dry and slice into thin strips.

3. 3.

   Wash bell peppers, halve, seed and slice into thin strips. Wash green beans, trim ends and blanch for 8–10 minutes in boiling water. Rinse and cut diagonally into ~2 cm pieces.

4. 4.

   Wash savoy cabbage, remove core and shred into strips.

5. 5.

   Heat oil in a pan or wok. Sauté chicken and cashews until browned. Add cabbage, bell peppers and garlic. If needed, deglaze with a splash of water. Season with fish sauce, honey and soy sauce and simmer for about 5 minutes.

6. 6.

   Finally stir in green beans and noodles, then serve in warmed bowls.