Stir‑Fried Noodles with Chicken Strips

Ingredients

• 300 g Chinese egg noodles
• 400 g chicken breast fillet
• 2 carrots
• 2 bell peppers (red and yellow)
• 150 g sugar snap peas
• 150 g corn kernels
• 4 Spring Onions
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 2 tbsp soy oil
• 1 tsp five‑spice mix
• 1 tbsp lime juice
• 3 tbsp Soy sauce
• pepper (ground)
• 2 tbsp freshly chopped coriander leaves

Instructions

1. 1.

   Cook the noodles according to package instructions.

2. 2.

   Rinse the chicken, pat dry and cut into strips. Peel the carrots and slice lengthwise into thin ribbons. Wash the bell peppers, halve them, remove seeds and cut into strips. Rinse the sugar snap peas and corn kernels. Slice the spring onions. Peel the onion and garlic; finely mince the garlic and slice the onion into strips. Dice the chili pepper. In a hot wok with oil, briefly stir‑fry the onion, garlic, and chili. Add the chicken and cook until lightly golden brown. Push to the side of the wok, then add the vegetables and stir for 3–4 minutes. Season with five‑spice powder, lime juice, soy sauce, and mix in the chicken. Fold in the drained noodles and finish cooking together. Adjust seasoning with soy sauce and pepper.

3. 3.

   Serve sprinkled with coriander leaves.