for 4 people
Chicken breast fillet Cut into 3 cm cubes
4 spring onions, chopped
3 cm piece of ginger, peeled and finely chopped
2 cloves of garlic, crushed
2 tablespoons vegetable oil plus some oil for frying
vegetable salad
a tablespoon of vegetable oil
an onion, cut into rings
2 cloves of garlic, chopped
120g halved corn on the cob
120g snow peas, halved lengthwise
1 red bell pepper cut into strips
8cm piece of cucumber, peeled and cut into strips
4 tablespoon soy sauce
1 tablespoon brown sugar
a few basil leaves
175 g thin Chinese egg noodles
Preperation
1 Mix the chicken, scallions, ginger, garlic and oil in a shallow bowl. Marinate for at least three hours. Remove the meat from the marinade and set aside for the vegetable salad.
For the vegetable salad, heat the oil in a wok, sauté the onion and garlic for a minute or two, then add the corn, snow peas and peppers. Fry everything for 2-3 minutes until the vegetables are just soft, add the cucumber, half the soy sauce, sugar and Thai basil and fold in carefully.
Cook noodles according to package instructions and drain. Drizzle with the remaining soy sauce and divide among four plates. Pour over the vegetables.
Put a little oil in the wok and fry the meat cubes in it over high heat until brown on all sides. Arrange on the salad and serve lukewarm.
