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Ingredients
- 400 g cooked Mie noodles
- 400 g skinless chicken breast
- 230 g red bell pepper
- 150 g carrots
- 130 g pak choi
- 110 g mushrooms
- 100 g green bell pepper
- 50 g celery stalks
- 40 g leek
- 40 g unsalted peanuts
- 30 g fresh ginger
- 20 ml vegetable oil
- 10 g fresh garlic
- 4 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp turmeric powder
- 1 handful fresh coriander
- 1 pinch ground black pepper
Method
- 1Clean the carrots, halve them lengthwise and cut them diagonally into fine slices. Core the bell peppers and cut them into strips about 0.5 cm wide. Halve the leek lengthwise and also cut it into 0.5 cm wide strips. Peel and finely chop the ginger and garlic.
- 2Clean the mushrooms and cut the caps into 1 cm thick slices. Cut the pak choi into 1 cm wide strips. Cut the chicken meat lengthwise into slices and then into strips about 1 x 6 cm. Clean the celery stalks and cut them diagonally into 0.5 cm thick slices.
- 3Roast the peanuts in a small pan without fat over medium heat, stirring constantly, for about 4 minutes until golden brown. Let cool and chop coarsely.
- 4Heat both oils strongly in a wok or a large coated pan. Stir in the ginger and garlic for about 30 seconds (be careful, the garlic should not burn). Add the chicken meat, season with pepper, and sear for about 2 minutes, stirring occasionally. Stir in the turmeric, then add carrots, mushrooms, celery stalks, and leek. Fry for another 2 minutes. Add the bell pepper strips and fry for another minute, stirring frequently.
- 5Add oyster, fish, and soy sauce, mix everything well, and pour in 2 tbsp of water. Fry for another minute.
- 6Distribute the cooked Mie noodles in the pan and fold them in well. Add the pak choi, mix everything thoroughly, and remove from heat. Stir for another minute until the pak choi slightly wilts. Fold in the coriander leaves.
- 7Arrange the fried noodles on plates and serve sprinkled with the roasted peanuts. A pan with a diameter of approx. 32 cm is best suited for preparation.
