Egg Noodle Salad with Chicken and Seafood

Ingredients

• 200 g Chicken breast fillet
• 200 g squid (frozen, ready to cook)
• 250 g vegetable broth
• 1 red bell pepper
• 0.5 small Chinese cabbage
• 1 handful spinach
• 1 onion
• 1 handful green beans
• 250 g Egg noodles
• 3 tbsp Sesame oil
• 2 tbsp Light soy sauce
• 1 tbsp fish sauce
• 1 tbsp hoisin sauce
• Salt
• Pepper

Instructions

1. 1.

   Cut the chicken and squid into bite‑sized pieces. Sauté in 1 tbsp oil over low heat, pour in broth and simmer.

2. 2.

   Blanch the green beans for 5–6 minutes, shock in ice water. Slice the onion into thin rings. Shake spinach dry after washing. Wash the bell pepper, halve, seed, and slice into strips. Heat remaining oil and sauté onions with bell pepper, then add the beans. Wash Chinese cabbage, cut into fine strips, mix with bell pepper vegetables, season with soy sauce, fish sauce, salt, and pepper.

3. 3.

   Cook noodles in plenty of salted water according to package instructions, then combine with all ingredients except hoisin sauce, taste, and divide into bowls. Drizzle hoisin sauce on top and serve warm or cold.