Egg Noodles with Chicken and Vegetables

Ingredients

• 2 chicken breast fillets (≈160 g each)
• 1 tsp freshly grated ginger
• 3 tbsp light soy sauce
• 2 tsp Curry powder
• 400 g egg noodles
• Salt
• 150 g sugar snap peas
• 2 carrots
• 100 g savoy cabbage
• 2 red bell pepper halves
• 150 g celery root
• 4 Spring Onions
• 2 tbsp peanut oil
• 40 ml rice wine
• 1 tbsp fish sauce

Instructions

1. 1.

   Wash, pat dry and slice the chicken breasts into strips. Mix ginger, 2–3 tbsp soy sauce and curry powder with the chicken, cover and refrigerate for about 30 minutes.

2. 2.

   Cook the noodles according to package instructions in salted water until al dente, rinse under cold water and drain.

3. 3.

   Wash and trim the sugar snap peas. Peel and slice carrots thinly. Wash, trim and cut savoy cabbage into fine strips. Halve the bell peppers, trim and slice into narrow strips. Peel and dice celery root. Wash spring onions, trim and cut 10 cm of green part into long thin strips; cut remaining parts into rings.

4. 4.

   Heat peanut oil in a wok, stir‑fry the chicken for about 1 minute. Gradually add carrots, cabbage, snap peas, bell pepper and celery root, stirring continuously for about 5 minutes. Deglaze with rice wine while stirring. Cook for another 1–2 minutes, then add noodles and spring onion rings. Season with soy sauce, fish sauce and salt. Garnish with remaining green spring onions and serve.