Thai noodle salad with vega chicken and broccoli

Name: thai noodle salad with vega chicken and broccoli
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 toe garlic; 4 cm fresh ginger; 600 g Broccoli; 2 el sunflower oil; 320 g vegetable chicken pieces; 2 el chili sauce; 2 el sesame oil; 225 g Thai rice noodles from unpolished rice; 125 g bean sprouts; 4 el salted peanuts

Vegetable chicken pieces are used in this wok dish. Tasty with stir-fried broccoli and bean sprouts.

Ingredients

Directions

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.