Chicken Noodle Pan

Ingredients

• 1 small pak choi
• 1 Shallot
• 1 Garlic clove
• 3 chicken breast fillets (≈120 g each)
• 3 tbsp Soy sauce
• 350 g whole wheat penne
• Salt
• 1 tbsp soy oil
• 1 tbsp tahini
• 3 tbsp vegetable broth
• 130 g white beans (canned)
• black pepper (freshly ground)
• Lemon juice

Instructions

1. 1.

   Separate the Pak Choi leaves, remove tough stems, wash, dry and cut into bite‑sized strips. Blanch in boiling salted water for 3–4 minutes, then shock in ice water and drain. Peel and finely dice the shallot and garlic. Wash the chicken, pat dry, slice into strips, place in a bowl and mix with soy sauce.

2. 2.

   Cook the penne in plenty of boiling salted water until al dente. Heat oil in a pan and sauté the shallot and garlic until translucent. Add the chicken pieces and cook for 2–3 minutes. Whisk together tahini, remaining soy sauce, and broth; pour slowly into the pan. Drain the beans and add them with the Pak Choi to the meat. Season with salt, pepper, and lemon juice. Toss in the drained noodles and serve the Chicken Noodle Pan in bowls.