This recipe is best with
Recipe Ingredient
- 16 chicken fillets
- 2 tbsp pink pepper
- 2 tbsp Szechuan pepper
- 2 tbsp Sarawak pepper
- 100g fresh whipping cream
- 40g freshly minced coriander
- 350g plain yoghurt
- 3 tbsp soya sauce
- Salt and pepper
- 4 packets Maggi Tasty Lite instant noodles
- 4 tbsp extra virgin olive oil
- 250g sunflower oil to fry the noodles for garnish
- The vegetables
- 3 medium-sized carrots, peeled and julienned
- 4 small zucchini, julienned
- 300g Shiitake mushrooms, finely chopped
- 150 large green beans
- 200g bean sprouts
- 8 spring onions
- 2 pak choy
- 4 tbsp olive oil
- 6 tbsp Kikkoman soya sauce
- Salt and pepper
- 30g cold butter
- 40g freshly minced coriander
Instructions
- The wok vegetables: Remove the string from the green beans and blanch them for 2 minutes in salted boiling water.
- Drain and cool the beans under cold running water.
- Clean and cut the spring onions into 3 to 4 pieces. Blanch them in boiling water for 2 minutes, then cool under running water.
- Clean the pak choy and blanch them for 2 minutes in salted boiling water. Drain and cool under cold running water.
- Heat the butter and olive oil in a wok. On high heat, start by cooking the Shiitake mushrooms for 5 minutes until they turn golden. Add the carrot. After 3 minutes, add the zucchini. Add the green beans, bean sprouts, spring onions, Enoki mushrooms and finally, the pak choy. Stir-fry for 2 minutes, then add the soya sauce, pepper and salt to taste. Then add the cold butter. Stir the vegetables with 2 wooden spatulas.
- Preparing the chicken breasts: Roast the three different peppers together in a frying pan until fragrant. Place them in a small blender and process to a fine powder.
- Coat the chicken fillets with the pepper dust. Heat a frying pan with a little butter and oil, and cook the fillets slowly for 7 minutes. Salt. At the end of the cooking time, remove the chicken breast from the pan, and place them in some aluminium foil to keep warm. Deglaze the pan by pouring in the soya sauce, then the yoghurt and finally the cream. Let it boil and reduce for 5 minutes.
- Preparing the noodles: Bring some water to the boil with a tablespoon of rock salt. Put in the instant noodles for 2 minutes.
- Drain them and keep a few noodles aside to garnish the serving plates. Pour the 4 tablespoons of extra virgin olive oil into the remaining noodles.
- Heat some sunflower oil to 180°C, then plunge in the garnishing noodles. Fry them until crispy but not golden, then drain on a kitchen paper towel.
- To serve, make a ring of noodles in the middle of the serving plates. Spoon the vegetables into the centre of the noodles. Top with two chicken fillets each, and garnish with the fried noodles and coriander leaves. Surround the noodles with the yoghurt sauce and serve immediately.
