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|
|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|
- 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.