Ingredients (2 servings)
| Chinese steamed noodles |
2 servings |
| Chicken breast (ground) |
80 g |
| Onion (sliced) |
100 g |
| Red bell pepper (sliced) |
60 g |
| Broccoli (cut into bite-size pieces) |
60 g |
| Carrot (cut into thin strips) |
40 g |
| Green beans (trimmed, cut on the diagonal) |
2 pods |
| Cilantro |
As needed |
| Vegetable oil |
1 Tbsp |
| S&B Oriental Curry Powder |
2 tsp |
| White wine |
1 Tbsp |
| Oyster sauce |
2 tsp |
| Chicken bouillon |
1 tsp |
| Soy sauce |
1 tsp |
| Lime juice |
1 tsp |
| Black pepper (ground) |
Pinch |
| Sesame oil |
2 tsp |
| Lime (sliced) |
As needed |
| Cilantro |
As needed |
Directions
- Slice the onion and red bell pepper. Divide the broccoli into small florets.
Cut the carrot into strips and the green beans on the diagonal.
- Heat the oil in a pan. Add the vegetables and ground chicken and stir-fry until cooked.
Add the noodles and white wine and stir-fry to separate.
(Microwave the noodles is the way to separate.)
- When the water has reduced, stir in S&B Curry Powder.
Mix in the oyster sauce, chicken bouillon, soy sauce, pepper and sesame oil to taste.
- Serve with the sliced lime and top with the cilantro.
