Chicken in sweet and sour sauce with noodles and pointed pepper

Bring a generous pot of water to the boil. Clean the garlic and cut finely.

Wash the peppers, remove the stalk and seed lists with a sharp knife. Cut the flesh into thin rings.

Peel and grate the ginger. Cut the chicken fillet into pieces of 2 cm.

Heat the oil in a frying pan and fry the garlic for 30 seconds.

Stir in the tomato puree, grated ginger, chili sauce, bouillon tablet, soy sauce and hot water into a smooth sauce.

Bring to the boil while stirring, add the peppers and chicken and simmer for 10 minutes on low heat with the lid on the pan. Stir frequently.

In the meantime add the noodles to the pan as the water boils and boil for 5 minutes. Drain and rinse briefly with warm water.

Halve the pineapple cubes. Stir the pineapple with the juice through the sweet-sour chicken. Divide the noodles over deep plates and spoon in the sweet-sour chicken.