Ingredients: noodles, 1 chicken, 1 red pepper, 1 teaspoon chilli jam, Chinese five spice powder, 2 tablespoons white wine vinegar, 1 can diced tomatoes, 3 slices pineapple, 1 tablespoon sugar 3 spring onions,
Number of persons: 3
Prepare the noodles according pack instructions. Bake 1 diced chicken in hot oil brown. Add 1 thinly sliced red pepper and stir fry briefly. Add 1 tablespoon chilli jam, Chinese five spice powder and 2 tablespoons white wine vinegar and stir well. Add 1 can diced tomatoes and 3 slices pineapple cut into pieces. Bring shortly to boil, add 1 tablespoon sugar and 3 sliced spring onions. Allow to simmer 10 minutes. Serve with noodles. Enjoy!
Ingredients: noodles, 1 chicken breast, salt, pepper, 1 leek, 2 garlic cloves, 200 grams mushrooms, 3 spring onions, 200 ml broth,
Number of persons: 3
Cook the noodles according pack instructions. Cut 1 chicken breast into dices and season with salt and pepper. Bake the diced chicken breast until brown. Add 1 sliced leek, 2 finely chopped garlic cloves and 200 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 3 sliced spring onions and noodles and stir well. Pour the broth in and the warm well. Enjoy!
Ingredients: noodles, 50 ml chicken stock, 1 tablespoon fish sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, 2 garlic cloves, 1 teaspoon chilli jam, 1 chicken breast, 1 onion, 1 red pepper, 1 carrot, 3 spring onions, pepper, 50 grams cashew nuts,
Number of persons: 3
Cook the noodles according to pack instructions. Mix 50 ml chicken stock with 1 tablespoon fish sauce, 2 tablespoons oyster sauce and 1 teaspoon sugar. Keep it aside. Fry in hot oil 2 finely chopped garlic cloves, 1 teaspoon chilli jam until the garlic has a fragance. Add 1 diced chicken and fry it brown. Add 1 finely chopped onion, 1 sliced red pepper, 1 diced carrot and ‘wok sauce’. Stir about a minute or 5. Stir in the noodles, 3 sliced spring onions and 50 grams cashew nuts into wok. Season to taste with some pepper. Enjoy!
Ingredients: noodles, 1 chicken breast, 1 egg white, 1/2 tablespoon flour, 2 tablespoons water, 1 garlic clove, 1 teaspoon chilli jam, 3 tablespoons black bean sauce, 3 tablespoons soy sauce, 1 tablespoon white wine, mint, coriander powder, ginger powder, lemon grass powder, 1 onion , 1 red pepper, 1 green pepper, 3 spring onions, 150 grams mushrooms,
Number of persons: 3
Cook the noodles according pack instructions. Mix 1 egg white with 1/2 tablespoon flour and 2 tablespoons water. Cut 1 chicken breast into cubes. Mix the diced chicken breasts with the egg mixture. Leave it. Make the wok sauce. Mix 1 finely chopped garlic clove, 1 teaspoon chili jam, 3 tablespoons black bean sauce, 3 tablespoons soy sauce, 1 tablespoon white wine and to taste mint, coriander powder, ginger powder and lemon grass powder. Fry the diced chicken around brown in hot oil. Remove the diced chicken from the pan and keep aside. Fry 1 sliced onion, 1 sliced red pepper, 1 chopped green pepper, 3 sliced spring onions and 150 grams sliced mushrooms over high heat. Add the noodles and diced chicken and stir a bit. Stir the wok sauce in and fry briefly. Enjoy!
Ingredients: 2 spring onions, 450 grams mashed potatoes, 1 garlic clove, sage, 2 pork chops, salt, pepper,
Number of persons: 2
Fry 2 sliced spring onions in hot butter and mix gently by the ready-made mashed potatoes. Heat the mashed potatoes in the oven or microwave. Season 2 pork chops with salt and pepper. Bake in hot butter 1 finely chopped garlic clove and sage to taste until it has a fragrance. Put the pork chops in and fry the chops brown on both sides. Serve the chops with the champ. Serve with a salad or green beans. Enjoy!
Ingredients: 2 pork escalopes, 1 onion, 3 spring onions, 250 grams peas, 125 ml cream, 1 cube vegetable stock, curry powder,
Number of persons: 2
Cut 2 pork escalops into strips and fry the pork escalopes strips in hot butter. Add 1 chopped onion and 3 sliced spring onions. Stir a minute or 2 along. Then add 250 peas, 125 ml cream, 1 crumbled vegetable stock cube and curry powder (after taste) again. Allow to simmer 10 minutes on medium heat. Serve with potato chips for example. Enjoy!
Ingredients: 450 grams mashed potatoes, 3 spring onions, 2 dessert spoons mustard, 2 sausages, 2 onions, flour, 100 ml red wine, 250 ml stock, 20 g butter,
Number of persons: 2
Preheat the oven to 160 degrees. Cut the whites of 3 spring onions into thin rings. Mix the spring onions with 450 grams mashed potatoes 450 g (fresh from a bag or homemade with cream) and 1 dessert spoon mustard together. Put the potatoes in a baking dish. Bak 2 sausages around brown in hot butter. Do this with the mashed potatoes in the ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Bake in the remaining butter, on medium heat, 2 chopped onions until golden brown. Add flour and stir briefly. Add 100 ml red wine and 250 ml stock and let it boil a bit. Finally, add 20 grams butter and 1 dessert spoon mustard. Let the butter melt. Serve the potatoes with the sausages and onion gravy. Enjoy!
