Fried noodles with vegan chicken and peanut sauce

Ingredients

Soy sauce (Kikomann) 15 Portion

Rice vinegar (Diamond) 1 Tablespoon

Mirin (Bamboo Garden) 10 Tablespoon

Broccoli (Edeka) 100 Whole

carrots 75 Whole (large)

Leek Leek fresh 100 Whole (regular)

Mie noodles (Bamboo Garden) 50 Portion

Spring onions (Aldi) 25 Portion

Water 50 Glas

Sunflower oil (Basis) 7 Portion

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

Prozis Erdnussbutter (Prozis) 10 TL

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!