Chicken Noodle Stir-fry with Chilli Sambal

Zutaten

• 1 packet vermicelli noodles (not too thin – thickness of spaghetti)
• 1 clove garlic, cut small
• 4–5 cabbage leaves, ripped
• 2 carrots, peeled and cut thin diagonally
• 2 stalks (ribs) of celery, cut diagonally
• 2 chicken breasts (about 500g)
• 1 teaspoon sesame oil
• 1 /2 teaspoon salt
• 1 tablespoon oil
• 1 teaspoon cornflour
• 1 bunch garlic chives, cut 5cm
• Chilli sambal (page 186)

Zubereitung

1. Soak vermicelli noodles in a bowl with water from the tap (room temperature) for 30 minutes. Drain.
2. Peel/wash and cut all vegetables.
3. Cut chicken breast as small as you can. If you have a meat clever (like a hammer), bash it a bit smaller, so it’s like chunky mince.
4. Put chicken in a bowl. Add sesame oil and salt. Mix well.
5. Heat oil in a big pan or wok. Add chicken and garlic. Stir-fry for 3 minutes, until chicken is cooked.
6. Add carrot, cabbage and celery. Stir-fry for 1 minute. Add noodles.
7. Put cornflour in a cup with 1 tablespoon of water. Stir to make a “slurry”. Add to the noodle stir-fry.
8. Add garlic chives. Stir well.
9. Serve in bowls. Add chilli sambal to taste (about 1 tablespoon – more or less depending on chilli preference). • Add any other vegetables (e.g. cut onion, capsicum, zucchini). • Use other meat or seafood (e.g. pork mince, small strips of beef, prawns). • Use any noodles. Use chives or spring onion instead of garlic chives. • Chilli sambal is a Malaysian condiment. Use any chilli paste or sauce.