Bami special with sugarsnaps and pineapple

Name: bami special with sugarsnaps and pineapple
Total time: 25 min
Yield: 4
Ingredients: 300 gram mie; 300 gram chicken breast; 2 tablespoon oil; 2 Red onion; 2 clove garlic; 300 gram sugarsnap; 1 package camomile; 1 tin can pineapple piece; 2 tablespoon ketjapmarinadeasin; 1 tablespoon ginger syrup; 10 gram coriander; 1 lime

Ingredients

Directions

Cook the noodles. Rinse them cold under the tap and allow to drain well.
Sprinkle the chicken strips with salt and pepper. Heat the oil in the stir-fry stir-fry and the chicken strips for 2-3 minutes until golden brown. Remove them from the pan.
Add the red onion, garlic and sugarsnaps and stir-fry for about 2 minutes.
Pour 150 ml water into the pan and add the bag of vegetable mix from the pack. Bring to the boil and scoop well.
When the water evaporates, add the chicken, pineapple, noodles and the bag of spice mix. Warm everything thoroughly for a few minutes and season with the sweet soy sauce and ginger syrup.
Divide the noodles over deep plates and sprinkle with the coriander. Serve with a lime wedge.