Bratnudeln

Ingredients

• 300 g wide egg noodles
• 25 g dried Mu-Err mushrooms
• 400 g chicken breast fillet
• 2 tbsp sesame oil
• 2 tbsp Light soy sauce
• 2 tbsp Ketjap manis (Indonesian sweet soy sauce)
• 1 onion
• 2 large carrots
• 1 medium leek stalk
• 2 Garlic cloves

Instructions

1. 1.

   Cook noodles according to package instructions in salted water, drain and rinse with cold water. Set aside.

2. 2.

   Soak Mu-Err mushrooms in 200 ml lukewarm water for about 15 minutes, then drain. Set aside.

3. 3.

   Cut chicken into bite‑sized pieces. Heat 1 tbsp oil in a wok. Stir‑fry the meat until cooked through, seasoning with 1 tbsp soy sauce and 1 tbsp Ketjap Manis. Remove and keep warm.

4. 4.

   Peel and finely dice the onion. Peel carrots, cut into three parts and slice. Trim the outer leaves of the leek and cut into thin rings. Rinse briefly under cold water and drain. Heat remaining oil in the wok. Stir‑fry the onion until fragrant. Add carrots and cook briefly, then add leeks. Peel garlic cloves and press them into the pan. Cook everything while stirring for about 5 minutes.

5. 5.

   Add the meat, noodles and mushrooms to the vegetables and stir-fry for another 3 minutes. Season with the remaining soy sauce and Ketjap Manis.