Fried noodles with vegan chicken and peanut sauce

Ingredients

Soy sauce (Kikomann) 15 g

Rice vinegar (Diamond) 1 Tablespoon (5 g)

Death (Bamboo Garden) 10 ml

Broccoli (Edeka) 100 g

carrots 75 g

Leek Leek fresh 100 g

Mie noodles (Bamboo Garden) 50 g

Spring onions (Aldi) 25 g

Water 50 ml

Sunflower oil (Basis) 7 ml

Vemondo vegane Chunks Chicken Style (Vemondo (Lidl)) 75 g

Prozis peanut butter (Prozis) 10 g

Preparation

1. 1

   Cut the chicken into pieces and mix in a bowl with soy sauce, rice vinegar and mirin. Marinate again for at least 30 minutes (also works well overnight!).

2. 2

   Clean the vegetables and also cut into pieces, remove the meat from the marinade (but keep it), sear in a pan and remove.

3. 3

   Heat 1 tbsp vegetable oil in the same pan and sauté the vegetables over a high heat, pour in the rest of the marinade after 5-6 minutes. Cook the pasta according to the packet instructions and rinse with cold water.

4. 4

   Sauté the spring onions in rings, add the vegetable stock and peanut butter, slowly reduce and season with salt and pepper.

5. 5

   Add the meat and cooked pasta to the pan, fry briefly, mix with the sauce and you're done!