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Ingredients (4 servings)
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400 g Wok-Nudeln
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350 g Hühner-Innenfilets
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150 g Bambussprossen
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150 g Bohnenkeimlinge
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Öl, Salz, Pfeffer, Gewürze
Preparation
- Cut the chicken inner fillets into bite-sized pieces and drain the bamboo shoots and bean sprouts well.
- Heat some oil in a deep pan or wok and fry the chicken until golden brown all over, then season with salt and pepper.
- Add the bamboo shoots and bean sprouts and stir-fry everything together over high heat for about 3 minutes.
- Add the wok noodles directly into the pan, fry for a few minutes while tossing constantly until everything is heated through, and season well.
