Peanut Chicken with Noodles

Ingredients

• 400 g egg noodles
• 2 chicken breast fillets
• 1 tsp Sesame oil
• 200 g Sugar snap peas
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp ginger (freshly grated)
• 2 red chili peppers
• 2 tbsp peanut oil
• 40 ml rice wine
• 1 tbsp Sesame oil
• light soy sauce
• fish sauce
• 50 ml Vegetable broth
• 70 g unsalted peanuts

Instructions

1. 1.

   Wash, pat dry and cube the chicken breasts. Mix with ginger, 1-2 tbsp soy sauce and 1 tsp sesame oil; marinate covered for about 30 minutes.

2. 2.

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

3. 3.

   Wash, trim and halve the sugar snap peas.

4. 4.

   Peel and finely chop the garlic.

5. 5.

   Trim spring onions and cut diagonally into pieces. Wash chilies, deseed and remove membranes, then slice thinly.

6. 6.

   Sauté chicken in hot peanut oil for 3-4 minutes while stirring; remove from wok. Sauté spring onions in the remaining fat, pour in broth and rice wine, simmer for 2-3 minutes, add remaining vegetables and steam for 2 minutes, then mix in meat, noodles and peanuts. Season with sesame oil, soy and fish sauce, serve in bowls.