Ingredients:
- 200g brown rice noodles
- 200g of chicken
- 2 carrots
- 2 spring onions
- Olive oil
- 1 clove of garlic
- 100 g. of bean sprouts
- 1 lime
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tsp Sugar
- 2 eggs
- A few leaves of cilantro
- 2 tbsp unsalted, coarsely chopped roasted peanuts
- Optional: 1 tbsp chili flakes
Preparation (15 min) – Cooking (20 min):
- Cook the rice noodles in boiling salted water according to the time indicated on the package. Drain and rinse in cold water.
- Cut the chicken breasts into 2 cm cubes. Peel and julienne the carrots and chop the spring onions (with their stems).
- Heat the oil in a wok or frying pan and brown the chicken cubes. Add and sweat the onions and garlic. Add the carrots and beansprouts and cook for 5 minutes while stirring.
- Add the soy sauce, sugar and peanut butter, mix and continue cooking for 5 minutes.
- Add rice noodles, whole eggs to the mixture, mix well and cook for 2 to 3 minutes.
- Arrange on plates and sprinkle with peanuts and chopped coriander, add the lemon cut into quarters and serve immediately.
