Ingredients

 

1 packet of noodles

2 spring onions

3 mushrooms* optional

3 cloves garlic

200 g chicken (you can add any meat or make it vegetarian)

1 dl bean sprouts* optional

oil for frying 

 

Sauce

2 tablespoons tamarind paste (el. Miso)

2 tablespoons fish sauce

1 tablespoon honey

1 tablespoon sugar 

1 tablespoon soy sauce 

1 tablespoon rice vinegar 

0.5 dl water

 

How to:

 

Sauce

Put tamarind paste, fish sauce, sugar, honey, soy, vinegar and water in a small saucepan and simmer over medium heat for approx. 5-7 minutes. It should not be sticky or thick, but liquid. Set aside.

 

Boil the noodles according to the package instructions.

Slice the spring onion on the diagonal, chop the mushrooms into a medium size and press or chop the garlic finely. 

In a wok pan, add a little oil. Saute garlic and mushrooms, 1 minute while stirring. Add chicken and sauté until cooked through. Add spring onions, pre-cooked noodles to the sauce. Let it cook until the sauce is absorbed and just 1 minute before serving add bean sprouts.

 

TIP: Add peanuts for a salty and crunchy element 

TIP: Add Chili for spice