Chicken Vegetable Stir‑Fry with Crispy Noodles

Ingredients

• 2 chicken breast fillets
• 2 thin stalks of leek
• 400 g Carrots
• 2 small zucchini
• 1 yellow bell pepper
• 100 g bean sprouts
• 1 small can of sweet corn
• 2 shallots
• 2 Garlic cloves
• 1.5 tbsp cornstarch
• 3 tbsp Sesame oil
• 200 ml vegetable broth
• 1 tbsp light soy sauce
• 1 tsp fresh grated ginger
• salt (cayenne pepper)
• 4 tbsp whipping cream
• 0.5 bunch parsley (roughly chopped leaves)
• 200 g thin rice noodles (from the Asian store)
• oil

Instructions

1. 1.

   Cut chicken breast fillets into bite‑sized pieces, season with salt and pepper, coat with 1 tbsp cornstarch, then stir‑fry in 1 tbsp hot oil for about 3 minutes until browned; remove and set aside.

2. 2.

   Wash and trim leeks, using only the white and light green parts, cut into ~4 cm pieces.

3. 3.

   Peel carrots, halve or quarter lengthwise, cut crosswise into ~5 cm pieces.

4. 4.

   Wash, trim, halve, deseed, remove all white membranes from bell pepper, slice into wide strips.

5. 5.

   Wash zucchini, quarter lengthwise, remove seeds generously, then cut diagonally into long thin diamonds.

6. 6.

   Drain corn.

7. 7.

   Rinse bean sprouts and drain.

8. 8.

   Peel and finely chop shallots and garlic.

9. 9.

   Heat remaining oil, add vegetables, stir‑fry vigorously, pour in broth, soy sauce, ginger; season with salt and cayenne pepper, cover and simmer for about 6 minutes. Mix remaining cornstarch with 1 tbsp cold water, whisk smooth, then stir into the vegetables.

10. 10.

    Finally, fold in chicken pieces and parsley, reheat, taste again, and serve with fried noodles.

11. 11.

    Fry rice noodles in small batches in hot oil briefly until they puff up and lightly brown; remove with a slotted spoon and keep covered warm.