For the chicken noodle stir-fry, cut the chicken fillets into bite-sized pieces, roll in some starch and marinate with some soy sauce.
Season with dried Asian herbs, some pepper and grated ginger. Leave to marinate for about 1 hour, stirring several times.
Roughly cut the onion into eighths and finely chop the garlic cloves. Cut the bell bell pepper into bite-sized pieces, and slice the carrots. Heat some sesame oil in a wok and sear the chicken. Remove from the wok and keep warm.
Again add some sesame oil to the wok and sauté the onions, add the garlic and let it sauté a bit as well. Sauté the carrot sticks first, then the bell pepper pieces. Season with the Asian herbs and deglaze with a little soy sauce.
Stir in the meat. In the meantime, cook the stir-fry noodles according to package directions and then add to the wok as well. Mix in some soy sauce again and serve the chicken noodle wok.
Preparation Tip:
Chicken noodle stir-fry also tastes great with beef or pork.
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