for 4 person

To cook the noodles

250 g	egg noodles (e.g. Mei Yang)
	salted water, boiling

To marinate

1 tbsp	lemon juice
2 tbsp	soy sauce
1	garlic clove, pressed
a little	pepper
400 g	chicken strips

Wok

	oil for frying
3	spring onion incl. green part, cut into thin rings
300 g	carrot, cut into thin strips
250 g	frozen mange-tout, defrosted
100 g	bean sprouts
1 dl	vegetable bouillon
3 tbsp	soy sauce
1 tsp	sambal oelek

How it's done

To cook the noodles

Place the noodles in boiling salted water, leave to soak on the switched-off hob for approx. 4 mins., drain, rinse with cold water, set aside.

To marinate

In a bowl, combine the lemon juice, soy sauce, garlic and pepper. Add the chicken, mix well, cover and marinate in the fridge for approx. 30 mins.

Wok

Heat a little oil in a wok or large frying pan. Stir fry the meat in batches for approx. 2 mins., remove from the pan, cover and set aside. Stir fry the spring onions and carrots for approx. 5 mins., add the mange-tout and bean sprouts, stir fry for a further 2 mins.

Pour in the bouillon, bring to the boil, season. Return the noodles and meat to the pan, mix well and heat through.

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