Zubereitung
30 Minuten
Ingredients
4 Portions
250
g
chicken breast fillet
1
tbsp
sesame oil or sunflower oil
some
salt and pepper
1
package(s)
Petrella spring onions (125 g)
250
g
mie noodles
2
carrot(s)
1
red bell pepper(s)
300
g
chinese cabbage, finely chopped
for the dressing:
2
tbsp
sesame oil or sunflower oil
2
tbsp
apple cider vinegar or rice vinegar
2
tbsp
soy sauce
1
tsp
brown sugar
some
salt and pepper
1
tbsp
mixed sesame seeds (toasted)
This is how it's done:
- Cut the chicken into thin strips, sauté in a pan or wok in hot oil, and season with salt and pepper.
- Stir in the Petrella spring onions and let cool.
- Pour boiling water over the mie noodles according to the package instructions, let stand for about 4–6 minutes, drain, and let cool.
- Peel the carrot(s) and cut into very thin strips.
- Wash the bell pepper, remove the seeds, and cut into thin strips.
- Mix the carrot(s), bell pepper, and Chinese cabbage in a bowl.
- Briefly heat the dressing ingredients in a small saucepan until the sugar dissolves.
- Combine the vegetables and Mie noodles, toss with the dressing, and let sit briefly.
- Finally, mix in the chicken and sprinkle with sesame seeds.
Our products
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We process fresh ingredients from nature, such as fresh chives or fresh peppers, every day and mix them into our delicious Petrella.
