Ingredients: 200 grams beef, 1 tablespoon oil, 1 teaspoon sesame oil, 1 garlic clove, noodles, 3 tablespoons hoisin sauce, 3 tablespoons white wine, 1 tablespoon brown sugar, 2 teaspoons chilli jam, sesame seeds, 400 grams spinach, 125 grams bean sprouts,
Number of persons: 2
Marinate 200 grams beef cut in stripes in a mixture of 1 tablespoon oil, 1 teaspoon sesame oil and 1 finely chopped garlic clove for a few hours. Cook the noodles according pack instructions. Make a sauce with 3 tablespoons hoisin sauce, 3 tablespoons white wine 1 tablespoon brown sugar. Bake the beef brown in hot oil. Add 2 teaspoons chilli jam and sesame seeds. Fry briefly. Add 400 grams spinach, 125 grams bean sprouts and let the spinach shrink. Pour the sauce and warm entirety. Serve with noodles. Enjoy!
Ingredients: rice, 2 chicken breasts, salt, pepper, 1 bolster pak choy, 200 grams snow peas, 125 grams of bean sprouts, 3 tablespoons soy sauce, sesame seeds,
Boil the rice according to the designation on the packaging. Cut into strips and 2 chicken breasts herb with salt and pepper. Cut into strips 1 bolster pak choy and keep white and green of the pak choy apart. Bake in hot oil chicken breasts golden brown. Add 200 grams of snow peas and white of the pak choy. Stir fry for a minute or 5. Then add the green of the pak choy and 125 grams bean sprouts. Stir fry for another minute, then stir in 3 tablespoons soy sauce and sesame seed. Heat all equally good. Serve with the rice. Enjoy!
Ingredients: noodles, 1 carrot, 1 chicken breast, Chinese five-spice, 2 tablespoons honey, 1 tablespoon lemon juice, coriander, sesame seeds,
Cook the noodles according pack instructions. cut 1 carrot in to matchsticks in the food processor. Sprinkle 1 sliced in stripes chicken breast with Chinese five-spice. Cook the chicken breast in hot oil golden brown. Add the carrot and stir fry brief. Add 2 tablespoons honey and 1 tablespoon lime juice. Stir well. Drain the noodles. Add the noodles to the chicken and carrot. Sprinkle chopped coriander and sesame seeds over it. Serve immediately. Enjoy!!
Ingredients: 1 onion, 1 garlic clove, 1 teaspoon sambal, 2 chicken breasts, 1 red pepper, 1 courgette, salt, pepper, 1 tablespoon soy sauce, 1 tablespoon honey, sesame seeds, tortilla wraps,
Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 1 teaspoon sambal and 2 sliced chicken breast. Stir fry until the chicken breast is golden brown. Add 1 diced red pepper and 1 diced courgette. Stir fry until the vegetables are tender. Season it with salt and pepper. Add 1 tablespoon soy sauce, 1 tablespoon honey and sesame seeds. Heat it a bit more. Meanwhile prepare the tortilla wraps according pack instructions. Fill the wraps with the chicken mixture and fold or roll the tortilla wraps well. Enjoy!
Cook rice according pack instructions. Cook 2 diced chicken breasts in hot sesame oil.When the chicken is brown add 3 finely chopped garlic cloves, 1 finely chopped shallot, 100g mange-touts and 100g bean sprouts. Season it. Stir fry for about 5 minutes. Roast the sesame seeds golden brown. Add with the chicken mixture 3 tablespoons balsamic vinegar and 4 tablespoon soy sauce. Just heat a bit more and add at the very last moment the roasted sesame seeds and finely chopped coriander. Serve with the rice! Enjoy!
Cook the egg-noodles following the packinstructions, drain and set aside. Heat oil and 1 tablespoon sesame oil and fry 3 chopped spring onions and a chopped garlic clove. When the spring onion is soft add 200g sliced mushrooms, 200g sugar snaps and 1 tablespoon gingerpowder. Stirfry it for about 4 minutes. Meanwhile make the sauce by mixing the following ingredients: 300ml vegetable stock, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey and 1 tablespoon tomato puree, stir it well and add it to the vegetables. Bring it to the boil and then lower the heat and let it simmer for about 4 minutes. Add the egg-noodles, just heat it a little more and add some sesameseed and the dish is ready. Enjoy!