Light and delicious
Fit through January: Quick recipe for a colorful wok-vegetable pan with chicken and noodles
Healthy, fresh cuisine can be so easy
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Crunchy, light and delicious: This recipe for a wok-vegetable pan with chicken offers varied enjoyment with fresh ingredients.
The time before, during and after the holidays is characterized by lots of delicacies: However, plenty of cookies, food from the Christmas market and lavish banquets do not always (just) ensure happy stomachs and satisfied faces. The unusually heavy food is often a challenge for the stomach and intestines – and sooner or later the palate also longs for a little variety after the quantities of roasts, desserts and alcoholic drinks.
Reasons enough to make a few culinary changes after Christmas and New Year – and to protect the digestive tract with light, relaxing dishes. How about, for example, a delicious wok dish made with plenty of fresh ingredients Vegetables, chicken and Mie noodles? With an Asian touch, the dish is full of flavor and delivers delicious enjoyment at the speed of light. Perfect for the start of the new year.
Recipe for a colorful wok with vegetables, chicken and Mie noodles
Ingredients for four servings
- 400g chicken breast
- 3 cloves of garlic
- 1 thumb-sized piece of ginger
- 50 ml soy sauce
- chili
- 1 to 2 teaspoons lemon juice
- 1 tbsp maple syrup
- 3 tbsp sesame oil
- 2 red pointed peppers
- 3 carrots
- 1 stalk of leek
- 2 zucchini
- 1 jar mung bean sprouts, drained
- 1 red chili pepper
- 1 bunch of coriander
- 300g Mie noodles
- 150 ml vegetable broth
- Salt pepper
- 3 tbsp sesame seeds
After-work kitchen
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preparation
- Rinse the chicken in cold water, pat dry and cut into strips.
- Peel and press the garlic cloves and ginger. Mix together with the soy sauce, chili, lemon juice, maple syrup and 1 tablespoon of sesame oil to form a marinade. Dice the chicken breast and place in the marinade. Let it steep briefly.
- Meanwhile, prepare the vegetables: wash, clean and cut the peppers into strips. Peel the carrots and cut them into thin slices. Clean the leek and cut into fine rings. Wash the zucchini, halve lengthwise and cut into slices. Clean the chili and cut into rings. Wash the coriander, shake it dry and pluck it from the stem.
- Cook the Mie noodles according to the package instructions until al dente and rinse in cold water.
- Heat the remaining sesame oil in a wok. Remove the chicken from the marinade (reserve the marinade!) and fry until crispy. Remove. Fry the Mienoodles in the stock. Add the vegetables except for the coriander and chili and also fry. Deglaze with the remaining marinade and vegetable stock.
- Mix well. As soon as the broth has evaporated, season with salt and pepper.
- Arrange on plates and serve with fresh chili, coriander and sesame seeds.
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