Asian Pasta with Chicken
(3 servings)
| Roast two sliced chicken breasts with one tablespoon of flour in two tablespoons of vegetable oil. |  |
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Place the roasted chicken in a big pot and cook it slowly. |
| Roast four spring onions and garlic in the chicken pan. |  |
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Add three peeled and sliced carrots and roast them in three minutes. |
| Wash and cut half of an Chinese cabbage and add it to the vegetables. |  |
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Put the roasted vegetables to the chicken in the pot. |
| Add 200 grams of mung bean sprouts and one can of bamboo to the vegetables. |  |
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Let the vegetables simmer for 5-10 minutes. |
| Cook 250 grams of egg noodles in lots of salt water. |  |
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Stir fry the noodles with three tablespoons soy sauce, three tablespoons lemon juice, one tablespoon ketchup and one teaspoon of sambal. |
| Serve the noodles with the vegetables. | |