Chicken and vegetable stir-fried noodles (Bami Goreng)

Ingredients

• 400 g of young chicken breast
• 250 g of Asian egg noodles
• 300 g of Chinese cabbage
• 150 g of cooked green peas
• 150 g of leek
• 2 onions
• 2 cloves of garlic
• 75 g of soybean sprouts
• 6 tablespoons of soy sauce
• 5 tablespoons of oil paint
• salt
• black peppercorns from the mill

Wash the meat and the Chinese cabbage under running water, pat them dry with paper towels, and then cut them into thin strips.

Cook the noodles in boiling, salted water until they are firm but still slightly resistant to the bite (al dente).

Drain the noodles.

Wash the leek, peel the onions, and chop the vegetables into small pieces.

Peel the garlic and squeeze it.

Heat the oil in a wok and sear the meat for a few minutes over high heat.

Add the onions and garlic, and cook for 2 minutes.

Add the Chinese cabbage and leek, and cook for 1 minute, then add the green peas and cook for another 1 minute.

Finally, add the soy sprouts and noodles, and cook for 1 minute.

Season with soy sauce, and if needed, add salt and freshly ground black pepper.