Chicken Noodles

Ingredients

• 500 g chicken breast fillet
• 2 tbsp Soy sauce
• 2 tbsp lemon juice
• 3 tbsp peanut oil
• 1 tsp liquid honey
• 4 tomatoes
• 150 g sugar snap peas
• 1 Zucchini
• 1 onion
• 1 Garlic clove
• 400 g short tube noodles (e.g., Gobbetti)
• Salt
• 2 tbsp peanut butter
• 150 ml poultry broth
• 2 tbsp Cornstarch
• peanut oil (for frying)
• black pepper (ground)
• chervil (for garnish)

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into bite‑sized cubes. Mix with soy sauce, lemon juice, 2 tbsp oil and honey; cover and refrigerate for about 1 hour.

2. 2.

   Blanch the tomatoes, shock in ice water, peel, quarter, deseed and cube. Wash and trim the snap peas. Wash, trim and slice the zucchini thinly. Peel and finely dice the onion and garlic.

3. 3.

   Cook the noodles in salted water until al dente.

4. 4.

   Sauté the onion and garlic in a hot pot with 1 tbsp oil until translucent. Add the snap peas and zucchini slices briefly. Stir in peanut butter and deglaze with broth. Add tomatoes and simmer for about 5 minutes.

5. 5.

   Remove the chicken from the marinate, pat dry and coat with cornstarch. Fry in hot oil for 2–3 minutes until golden brown. Drain on paper towels.

6. 6.

   Toss the drained noodles into the sauce, season with a splash of leftover marinate, salt and pepper, then plate. Top with the fried chicken and garnish with chervil.