Chinese Noodles with Chicken, Sesame and Carrots

Ingredients

• 400 g Chinese egg noodles
• Salt
• 4 quail eggs
• 350 g carrots
• 8 cloves garlic
• 1 handful coriander leaves
• 400 g chicken breast fillet
• 3 tbsp peanut oil
• 3 tbsp Soy sauce
• 1 tbsp ketjap manis (sweet soy sauce)
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Cook the noodles according to package instructions in plenty of boiling salted water. Drain and set aside. Boil the quail eggs for about 5 minutes, cool under cold running water, peel and halve them. Peel the carrots and cut into long thin strips. Peel the garlic cloves. Wash the coriander, shake dry and pluck the leaves from half of the bunch. Rinse the chicken breast fillet, pat dry with paper towels and slice into strips.

2. 2.

   Heat the peanut oil in a large non‑stick pan. Sauté the carrot strips, deglaze with 50 ml water and simmer while stirring until the liquid evaporates. Add the chicken and garlic, turning occasionally for 2–3 minutes.

3. 3.

   Toss the noodles and coriander leaves with the pan contents. Warm briefly and season with both soy sauces. Roll the noodles and carrot strips around a fork and serve on plates. Distribute the chicken over them and sprinkle sesame seeds. Garnish with quail eggs and remaining coriander stems.