Thai noodle salad with vega chicken and broccoli
Vegetable chicken pieces are used in this wok dish. Tasty with stir-fried broccoli and bean sprouts.
Slice the garlic and ginger. Cut the broccoli into small florets. Peel the stalk and cut into small pieces.
Boil the broccoli for 2 minutes in boiling water with salt (blanch).
Meanwhile, heat the sunflower oil in a wok or frying pan and stir fry the chicken pieces together with the chilli sauce for 3 minutes.
Add the garlic, ginger, broccoli and sesame oil and stir-fry for 1 more minute.
Meanwhile, cook the noodles for 2 minutes. Scoop the bean sprouts through the stir-fry. Chop the peanuts coarsely.
Divide the noodles over the bowls, scoop the stir fry and sprinkle with the peanuts.
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