Shrimp Chicken Salad with Vegetables and Asian Noodles

Ingredients

• 250 g Udon noodles
• 2 chicken breast fillets (about 120 g each)
• 200 g shrimp (pre-cooked)
• 2 red bell peppers
• 150 g sugar snap peas
• Salt
• 200 g soybean sprouts
• 1 Carrot
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp sesame oil
• 1 tbsp red curry paste
• 1 tbsp freshly grated ginger
• fish sauce
• Cayenne pepper
• 1 tbsp toasted sesame seeds

Instructions

1. 1.

   Cook the noodles according to package instructions, rinse under cold water and drain.

2. 2.

   Wash the chicken breasts, pat dry and slice into strips. Rinse the shrimp and pat dry. Wash the bell peppers, halve them, remove seeds and cut into strips. Blanch the sugar snap peas in boiling salted water for about 2 minutes, then rinse with cold water and drain. Wash the spring onions, trim and cut into ~5 cm pieces. Peel and finely chop the garlic.

3. 3.

   Sauté the chicken with garlic, curry paste and ginger in hot oil briefly. Then add the carrot, bell pepper, spring onion, sugar snap peas, sprouts and shrimp one after another. Stir and cook for about 5 minutes until everything is cooked but still firm. If needed, add a little water. Remove from heat and let cool.

4. 4.

   Fold in the noodles and season with fish sauce and cayenne pepper. Serve warm or at room temperature sprinkled with sesame seeds.