Egg Noodles with Chicken and Vegetables Vietnamese Style

Ingredients

• 200 g egg noodles (Asialaden)
• 250 g Sugar snap peas
• Salt
• 2 carrots
• 500 g cooked chicken
• 2 cm fresh ginger
• 3 spring onions
• 2 tbsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• pepper (ground)

Instructions

1. 1.

   Cook the egg noodles according to package instructions until al dente. Then rinse with cold water and drain well. Wash, trim, and blanch the snap peas in boiling salted water for about 2 minutes. Rinse, drain, and cut diagonally in half.

2. 2.

   Peel the carrots and slice into thin strips. Pull the chicken into bite‑sized strips. Peel and finely chop the ginger. Trim the spring onions and slice into narrow rings.

3. 3.

   Heat the oil in a wok and stir‑fry the vegetables with ginger and onions. Add the noodles and chicken, fry briefly, then season with fish sauce, oyster sauce, and soy sauce. Finish with pepper and serve on plates.