Chinese egg noodles with oriental vegetables, chicken and coriander
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15 minutes
Ingredients
For 4 persons
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250 g
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50 g
ginger
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100 g
baby corn
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100 g
snow peas
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100 g
soy sprouts
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2
chicken fillets
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1 tsp
sesame oil
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1 tbsp
sesame seeds
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2 tbsp
groundnut oil
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a few sprigs of coriander
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salt and pepper
Chinese egg noodles
Soubry Chinese egg noodles are long and narrow. Easy to prepare and delicious with all kinds of Asian dishes. The addition of egg gives this noodle a more yellow colour and makes it slightly more resistant to overcooking and/or sticking. Serve a portion of Soubry Chinese egg noodles as a dish of the day... Ready in no time and delicious! Soubry Chinese egg noodles are available in 6 kg format.
Preparation
- Toast the sesame seeds in a dry pan until golden.
- Cut the green celery into small cubes.
- Cut the vegetables into pieces of equal size.
- Cut the chicken fillets into fine strips and fry them in the pan. Season with salt and pepper.
- Fry the ginger with the chicken and add the vegetables: first the hard ones, then the softer ones.
- Cook the egg noodles al dente in plenty of water, then pour off and drain.
- Add the egg noodles to the cooked vegetables.
- Season with the shredded cilantro, sesame seeds and sesame oil.
