Noodles with chicken and vegetables from the oven

Name: noodles with chicken and vegetables from the oven
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 700 g fresh carrots and snow peas; 300 g chicken fillet à la minute; 200 ml wok sauce teriyaki bottle; 250 g egg noodles; 4 cm fresh ginger piece; 1 el traditional olive oil; 100 ml soy sesame ginger dressing

Noodles with soy-sesame-ginger dressing, juicy chicken teriyaki, carrots and snow peas from the oven.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Bring a pan of water to the boil. Add only the carrots and cook for 5 minutes.
Meanwhile, scoop the chicken with the wok sauce. Cut 4 pieces of baking paper of 40 x 40 cm.
Drain the carrots and divide them with the pea pods over the baking paper. Put the chicken on top and sprinkle with salt.
Fold the packets loosely but close tightly so that no steam can escape. Bake the chicken in the oven for about 15 minutes.
Meanwhile, bring a pot of water to the boil. Add the noodles and possibly salt and cook in 5 minutes until al dente.
Meanwhile, peel the ginger. Drain the noodles and drain in a colander.
Heat the oil in a frying pan, press the ginger with the garlic press above it and add the noodles and soya ginger sesame dressing. Heat 1 min.
Divide the noodles over the plates. Carefully remove the baking paper from the packages and spread the vegetables and chicken over the noodles.