This is my daughters favorite Asian style dish! She first tried it at a take-away noodles snack bar, so she tried to make it at home. The result was really good, even though she for sure didn’t make it exactly the way they do at the snack bar.

If you like it more vegetarian you can leave the chicken, or for vegans simply leave the eggs.

You can use ready salad mix of white cabbage and carrot or grate some yourself freshly.

When you use fresh chili peppers in your dishes always wear gloves and do not rub your eyes while cutting!

As pasta you can use Ramen Noodles or Rice Noodles.

For the Sweet Chili Sauce you can use your favorite sauce from your local supermarket or my Homemade Sweet Chili Sauce.

In most my recipes I use extra virgin olive oil for cooking. For this recipe though, it is better to use sesame oil to give this Asian flavor. Frying with sesame oil it is important not to heat it too much. That is why I recommend to heat it on medium heat. As soon as it is hot enough you already can add the meat. I always check by holding my hand appr. 3 cm over the bottom of the pot. As soon as I can feel the heat (without feeling burning), the oil is ready to fry.

What you need:

700 gr chicken filet
½ tsp sweet paprika powder
½ tsp curry powder
½ tsp cayenne pepper
1 large onion
2 zucchinis
2 bell peppers (1 green, 1 yellow)
1 fresh chili pepper (or optional chili powder)
3 eggs
250 gr white cabbage-carrot salad mix
Sesame oil for frying
250 ml vegetable broth
3 Tbsp Sweet Chili Sauce
250 gr Ramen Noodles or Rice Noodles

How to prepare:

Cut the chicken into bite-sized stripes.

Cut the onions, zucchini and bell peppers in stripes. Cut the chili peppers in halves and remove the seeds. Chop finely.

In a Wok or large pot heat some sesame oil on medium heat. Season the chicken with salt, pepper, sweet paprika powder, curry powder and cayenne pepper. Fry until slightly brown. Remove from the pot and set aside, keeping warm.

In the same pot add the vegetables for appr. 4-5 minutes until glassy. If necessary add some more sesame oil.

Cook the Noodles in boiling water 1 minute less as recommended on the packaging.

Add the salad mix and cook for 2-3 minutes. Add the Sweet Chili Sauce.

In a bowl beat the eggs and add to the pot, stirring well.

Add the noodles, stir and add the vegetable broth. Let cook until all liquid has been soaked by the noodles.

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