Chicken with Rice Noodles from the Wok

Ingredients

• 400 g thin rice vermicelli
• 250 g broccoli florets
• Salt
• 2 cloves garlic
• 1 red chili pepper
• 2 handfuls bean sprouts
• 1 onion
• 250 g Chicken breast fillet
• 5 tbsp light soy sauce
• 2 Eggs
• 2 tbsp peanut oil

Instructions

1. 1.

   Drain the rice noodles with boiling water and let them soak for about 5 minutes, then drain and rinse with cold water.

2. 2.

   Blanch the broccoli in salted water for 2-3 minutes until slightly firm, then cool and drain.

3. 3.

   Peel and finely chop the garlic. Wash, deseed, and finely chop the chili pepper. Rinse the bean sprouts and let them dry well. Peel the onion, halve it, and slice into strips. Rinse the chicken, pat dry, and cut into strips as well. Mix with the garlic, chili, and 2 tbsp soy sauce and set aside.

4. 4.

   Whisk the eggs with 2 tbsp soy sauce. In a hot wok, cook an omelette in 1 tbsp oil. Remove from the wok, let it cool briefly, then slice into strips. In the same wok, sauté the onion with the remaining oil until translucent, add the chicken and stir-fry for about 2 minutes. Add the noodles, bean sprouts, and broccoli, and continue to stir-fry for 1-2 minutes until everything is heated through.

5. 5.

   Finally, fold in the omelette strips, season with soy sauce, and serve in bowls.