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Ingredients
- 400 g cooked Mie noodles
- 400 g chicken breast fillet without skin
- 230 g red bell pepper
- 150 g carrots
- 130 g Napa cabbage
- 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 neutral vegetable oil
- 10 g 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
Preparation
- 1Clean the carrots, halve them lengthwise and cut them diagonally into thin 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.
- 2Trim the stems of the mushrooms and cut the caps into 1 cm thick slices. Cut the Napa cabbage into 1 cm wide strips. Cut the chicken meat 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 over medium heat, stirring constantly, for about 4 minutes until golden brown. Let cool and chop coarsely.
- 4Heat both oils strongly in a large pan or wok. Add ginger and garlic and stir for half a minute (be careful, the garlic must not burn!). Add the chicken, season with pepper and sear for 2 minutes, stirring occasionally. Stir in turmeric, then add carrots, mushrooms, celery stalks, and leek. Fry for another 2 minutes. Add the bell pepper strips and fry for 1 minute, stirring frequently.
- 5Add oyster, fish, and soy sauce, mix well, and pour in 2 tbsp water. Fry for another minute.
- 6Mix everything well and distribute the already cooked noodles evenly in the pan. Add the Napa cabbage, mix everything thoroughly, and remove from heat. Stir for another minute, then fold in the coriander leaves. Serve sprinkled with the roasted peanuts.
- 7For preparation, a large, coated pan or a wok with a diameter of approx. 32 cm is recommended.
