- 2 chicken breasts
- 1/2 savoy cabbage
- 4 carrots
- 1 red onion
- 3 garlic cloves
- 3 cm ginger root (1.2 inch)
- 150 ml soy sauce
- 2 tablespoons mirin (rice wine vinegar)
- 1 teaspoon chili flakes
- 1 tablespoon sambal
- 2 tablespoons brown sugar
- 1/2 teaspoon ground lemon grass
- pepper and salt to taste
- 1 liter chicken stock
- 300 gram noodles of your choice
- sunflower or other neutral oil
- optional: sesame seeds
Kitchen equipment needed
- cutting board & chef’s knife
- small bowl
- vegetable peeler
- medium-sized pan
Preparation — 20 minutes
RINSE the savoy cabbage, chop into strips and set aside. PEEL the carrots, remove the ends and chop into slices. PEEL the red onion and garlic cloves, finely chop the garlic and the red onion into half rings. PEEL and finely grate the ginger. COMBINE the garlic with ginger, ground lemongrass, soy sauce, mirin, chili flakes, brown sugar and sambal. SEASON the wok sauce with pepper and salt if needed.
Bring a pan filled with a liter chicken stock to a boil. REMOVE any excess fat or muscles from the chicken breasts and chop into bite-size pieces.
Finishing the chicken and savoy cabbage stir-fry — 10 minutes
HEAT a wok on high heat and add a bit of sunflower or other neutral oil. ADD the chicken and after a few minutes you can also add the carrot slices and savoy cabbage strips. After another few minutes also ADD the red onion rings and stir fry until the cabbage is softened enough and the chicken is done.
ADD the noodles in the boiling chicken stock and turn off the heat. Use a fork to loosen up the noodles and let them soak for a few minutes. The exact time depends on the type of noodles you’re using. ADD the wok sauce to the wok and combine everything.
DRAIN the noodles and serve with the stir fry cabbage and chicken. FINISH with sesame seeds, enjoy!