Pasta with Chicken and Vegetables

Ingredients

• 200 g Broccoli florets
• 150 g sugar snap peas
• 0.5 bunch scallions
• 1 savoy cabbage leaf
• 300 g egg noodles
• Salt
• pepper (ground)
• 3 chicken breast fillets (ca. 450 g)
• 2 tsp ginger
• 500 ml instant chicken broth
• 2 tbsp Soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp sesame oil
• 1 tsp chili flakes
• a pinch sugar

Instructions

1. 1.

   Wash broccoli, cabbage, and snap peas; cut into smaller pieces if needed and blanch in boiling salted water for about 4 minutes. Drain, shock in cold water, and let drain. Slice scallions thinly, cutting the white and light green parts diagonally.

2. 2.

   Cook noodles according to package instructions, then drain, rinse, and set aside.

3. 3.

   Season chicken fillets with salt and pepper and simmer them in broth for 10 minutes; remove from heat.

4. 4.

   Whisk ginger with 150 ml of broth, soy sauce, sesame oil, vinegar, and sugar. Toss the mixture with noodles and vegetables. Slice the cooked chicken into strips. Arrange the salad with chicken slices in bowls and sprinkle with chili flakes before serving.