Chicken with beans, pear and noodles

Cut the chicken into pieces of 1½ x 1½ cm. Remove the stem set from the haricots verts and halve them.

Heat the oil in a wok and fry the chicken in 2 min. Brown. Add the Bumbu spice and stir well.

Add the haricots verts and the water and bring to the boil. Cook gently for 10 minutes on low heat.

Meanwhile, peel the pear, cut into quarters and remove the core. Cut the slices in slices lengthwise. Cut the spring onion into thin rings.

Add the pear, noodles and half of the spring onion to the chicken mixture after 7 minutes. Sprinkle before serving with the rest of the spring onion.