Sesame Noodles with Chicken, Pak Choi & Shiitake

Ingredients

• 350 gegg noodles
• 500 gchicken thigh fillet
• 2 pcspak choi — small, approx. 400 g total
• 250 gshiitake
• 1 pcred bell pepper
• 4 pcsspring onions
• 2 clovesgarlic
• 20 gginger — fresh
• 2 tbspoil — neutral
• 4 tbspsoy sauce
• 1½ tbsphoney
• 1½ tbsprice vinegar
• 1 tbspsesame oil
• 1 tspsambal oelek
• 75 mlwater
• 20 gsesame seeds

Method

1. 1

   Cut the chicken thigh fillet into thin strips.

2. 2

   Roughly chop the pak choi, separating the white stems and green leaves.

3. 3

   Slice the shiitake, cut the bell pepper into strips, and the spring onion into diagonal rings. Set aside the green part of the spring onion.

4. 4

   Finely chop the garlic and grate the ginger.

5. 5

   Mix the soy sauce, honey, rice vinegar, sesame oil, sambal, and 75 ml of water.

6. 6

   Toast the sesame seeds for 2–3 minutes in a dry pan and set aside.

7. 7

   Cook the egg noodles for approximately 1 minute less than indicated on the packaging and drain.

8. 8

   Heat a wok until very hot. Cook the chicken in 1 tbsp of oil for 5–6 minutes until golden brown and fully cooked. Remove from the wok.

9. 9

   Add the remaining oil and cook the shiitake for 3 minutes over high heat.

10. 10

    Add the bell pepper and the white pak choi stems and stir-fry for 2–3 minutes.

11. 11

    Add the garlic, ginger, and the white/light green part of the spring onion and cook for 30 seconds.

12. 12

    Add the green pak choi leaves and stir-fry for 1 minute.

13. 13

    Return the chicken to the wok, add the sauce, and simmer vigorously for 1 minute.

14. 14

    Add the noodles and toss over high heat for 1–2 minutes until everything is thinly coated with sauce.

15. 15

    Garnish with toasted sesame seeds and the green part of the spring onion.