Stir‑Fried Mie Noodles with Chicken, Broccoli and Orange

Ingredients

• 250 g broccoli florets
• Salt
• 1 red chili pepper
• 150 g red cabbage
• 2 Spring Onions
• 400 g chicken breast fillet (ready‑to‑cook, skinless)
• 500 g spaghetti
• 1 untreated orange
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 100 ml poultry broth
• 2 tbsp coarsely chopped unsalted peanuts

Instructions

1. 1.

   Clean the broccoli and blanch in boiling salted water for 3–4 minutes. Drain, shock in cold water and let drain well.

2. 2.

   Wash the chili and slice into rings. Slice the red cabbage into thin strips. Wash, trim and slice the spring onions into strips.

3. 3.

   Wipe the chicken dry with a towel and cut into strips. Cook the noodles in boiling salted water until al dente. Rinse the orange under hot water, grate the zest and squeeze out the juice.

4. 4.

   In a hot pan, sauté the chicken strips in oil, turning frequently. Add the vegetables, chili rings, onion strips, orange zest and mustard seeds; stir‑fry together. Deglaze with orange juice, pour in broth, and simmer over medium heat for 5–10 minutes. Season with salt and pepper.

5. 5.

   Drain the noodles, add them to the chicken‑vegetable pan, mix in the peanuts, give a quick toss, and serve in preheated bowls.