Stir‑fried Noodles with Vegetables and Chicken

Ingredients

• 400 g Asian egg noodles
• Salt
• 250 g Chicken breast fillet
• 250 g Broccoli
• 50 g mung bean sprouts
• 4 large radishes
• 1 stalk lemongrass (3 cm)
• 1 onion
• 2 Garlic cloves
• 1 piece ginger (2 cm)
• 4 tbsp oil
• 0.5 tsp sambal oelek
• 3 tbsp Soy sauce
• 1 tbsp palm sugar
• 2 tbsp light sesame seeds

Instructions

1. 1.

   Cook the noodles according to package instructions, drain, rinse with cold water and set aside. Rinse the chicken in cold water, pat dry and slice into strips. Clean the broccoli, wash it and cut into florets. Rinse the mung bean sprouts in cold water and let them drain well. Peel and finely dice the onion. Peel and finely chop the ginger and garlic.

2. 2.

   Wash, clean and slice the radishes. Trim the lemongrass and cut lengthwise into thin strips. Heat oil in a wok. Quickly stir‑fry the chicken until browned, then add onions, garlic, ginger, lemongrass and sambal oelek and cook for about 3 minutes.

3. 3.

   Continuously stir in the broccoli and mung bean sprouts and cook for 2 minutes. Then add the noodles, soy sauce and palm sugar and simmer for 2 minutes. Season with salt and serve sprinkled with sesame seeds.