400 g chicken thigh fillets
1 yellow Sweet Palermo
1 red Sweet Palermo
150 g mangetouts
125 shiitake mushrooms
15 g fresh coriander
300 g stir-fry noodles
4 tbsp sesame seeds
4 tbsp oil for frying
2 clove of garlic
40 ml ketjap manis
6 tbsp soy sauce
1 tsp Sriracha or sambal
1. Chop the chicken fillet into cubes. Wash and slice the Sweet Palermos into strips. Clean the mangetouts. If necessary, cut the bigger shiitake mushrooms in half. Crush the garlic very finely and coarsely chop the fresh coriander. Set everything aside for later.
2. Cook the noodles according to the instructions on the packet, then rinse them off in cold water to stop the cooking process. Put the noodles to one side for later.
3. In a dry frying pan, toast the sesame seeds until golden brown, then set them aside for later.
Heat 2 tablespoons of oil in a wok or deep frying pan and fry the chicken over a medium heat for approximately 4 minutes until cooked, then remove from the pan. Heat 2 more tablespoons of oil and then stir-fry the vegetables for several minutes until they are cooked and crunchy. Add the garlic a minute before the end. Then add the fried chicken and the ketjap manis, soy sauce, Sriracha or sambal and mix it all together. Lastly, add the noodles and then stir everything together for several minutes until it is piping hot all the way through.
4. Serve the noodle mixture in bowls or on deep plates, garnished with a little coriander and a sprinkle of sesame seeds. Serve immediately.
Tip: If you like a bit of extra spice, you can add some more Sriracha or sambal.