Noodle stir-fry with free-range chicken, asparagus and an egg

Name: noodle stir-fry with free-range chicken, asparagus and an egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 forest fresh green asparagus 350 g; 3 el (peanut) oil; 350 g free range chicken cubes of garlic herbs; 200 g cut pointed cabbage; 200 g chopped leek; 150 g carrot julienne; 250 g Chinese noodles; 4 medium sized egg; 4 el oriental vinaigrette; 4 el baked onions

Unmistakably Asian with egg noodles, free-range chicken, oxheart cabbage, leek, carrot julienne and oriental vinaigrette, but also with asparagus.

Ingredients

Kitchen Stuff

1 frying pan with non-stick coating Ø 24 cm

Directions

Bring a large pot of water for the noodles and a pan with a layer of water for the asparagus to boil.
Meanwhile wash the asparagus and remove the woody bottom. Cut them into slanted pieces of 3 cm.
Boil the asparagus in the pan with the layer of water for 2 minutes and drain in a colander.
Meanwhile, heat the oil in a stirring stir fry the chicken cubes 3 min.
Add the cabbage, leek, carrot and asparagus and stir-fry for another 4 minutes.
When the water boils, take the other pan off the heat and let the noodles soak for 4 minutes. Put in a colander and drain.
In the meantime, heat the oil in the frying pan and fry the eggs.
Spoon the noodles and the oriental vinaigrette through the vegetables. Divide over deep plates and divide the fried eggs over it.
Sprinkle with the fried onions.