Tag Archives: sugar snaps

Noodles with Chicken Breast in Sweet Chilli Sauce

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Noodles with Chicken Breast in Sweet Chilli Sauce
Ingredients: noodles, 1 chicken breast, 1 carrot, 1 red pepper, 100 grams sugar snaps, 1 garlic clove, 6 tablespoons dark soy sauce, 3 tablespoons sweet chilli sauce, 2 tablespoons rice wine, 1 tablespoon cornstarch, 3 spring onions,

Number of persons: 3

Cook the noodles according pack instructions. Bake 1 diced chicken breast until browned. Add 1 diced carrot, 1 sliced red pepper, 100 grams sugar snap peas halved lengthwise and 1 finely chopped garlic clove and stir fry for 5 minutes. Meanwhile, make a sauce with 6 tablespoons dark soy sauce, 3 tablespoons sweet chilli sauce, 2 tablespoons rice wine and 1 tablespoon cornstarch. Add this sauce with 3 sliced ​​spring onions to the chicken and vegetables. Heat well. Serve with noodles. Enjoy!

Rice with Beef and Sugar Snaps

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Rice with Beef and Sugar Snaps
Ingredients: rice, 300 grams beef strips, 100 grams sugar snaps, 2 portobello’s, 3 spring onions, 5 tablespoons sweet chilli sauce, 2 tablespoons soy sauce, 100 grams of cashew nuts,

Number of persons: 3

Cook the rice according pack instructions. Stir fry in hot oil 300 grams beef stripes brown. Add 100 grams sugar snaps, sliced ​​2 portobello’s and 3sliced ​​spring onions, when the beef is brown. Meanwhile prepare the sauce. Mix in a bowl 5 tablespoons sweet chilli sauce and 2 tablespoons soy sauce. Stir well. Pour the sauce with the sugar snap peas. Stir fry 2 minutes. Add 100 grams of cashew nuts. Heat through thoroughly. Serve with rice. Enjoy!

Pork Escalope with Sugar Snaps Shiitake and Carrots

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Pork Escalope with Sugar Snaps Shiitake and Carrots
Ingredients: 2 pork escalopes, 100 grams sugar snaps, 3 spring onions, 100 grams shiitake, 1 small can of carrots, 250 ml stock, 50 ml cream, 1 tablespoon potato starch,

Number of persons: 3

Cut 2 pork escalopes into strips. Fry the pork escalope strips brown in hot oil. Add 100 grams halved in lenght sugar snaps and cook a few minutes. Then add 3 sliced ​​spring onions and 100 grams sliced ​​shiitake and cook it until the shiitakes soft. Then add 1 drained can of carrots and 250 ml stock. Leave to simmer for 10 minutes. Add 50 ml cream and 1 tablespoon potato starch and stir until the sauce binds. Enjoy!

Chicken Meatball Korma

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Chicken Meatball Korma
Ingredients: rice, 2 chicken breasts, 1 1 / 2 tablespoons korma curry paste (Patak’s ), 1 onion, 100 grams sugar snap peas, 200 ml coconut milk, 300 ml chicken stock, 10 cherry tomatoes,

Number of persons: 3

Cook the rice according pack instructions. Chop in a food processor 2 chicken breasts with 1 tablespoon korma curry paste until minced. Make small meatballs of it. Bake the chicken meatballs around brown in hot butter. Remove from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 1/2 tablespoos korma curry paste until the onion is soft. Add 100 grams halved sugar snap peas and stir fry briefly. Add 200 ml coconutmilk and 300 ml chicken stock. Bring to the boil. Put the chicken meatballs back into the pan with 10 halved cherry tomatoes. Leave to simmer for 10 more minutes over medium heat. Serve with rice. Enjoy!

Noodles with Sugar Snaps and Carrots

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Noodles with Sugar Snaps and Carrots
Ingredients: noodles, 2 red onions, 1 garlic clove, 1 teaspoon chilli jam, 1 teaspoon ginger powder, 200 grams sugar snaps, 1 can of carrots, 150 grams diced ham, 5 tablespoons tomato ketchup, 3 tablespoons chilli sauce, 1 tablespoon sweet soy sauce, 2 teaspoons Chinese five spice, 2 teaspoons ginger powder, 1 teaspoon cinnamon, salt,

Number of persons: 3

Cook the noodles according pack instructions. Fry in hot oil 2 chopped red onions with 1 finely minced garlic clove, 1 teaspoon chilli jam and 1 teaspoon ginger powder until the red onions are soft. Add 200 g sugar snaps, 1 drained can of carrots and 150 grams diced ham. Stir fry a few minutes. Make a sauce with 5 tablespoons tomato ketchup, 3 tablespoons chilli sauce, 1 tablespoon sweet soy sauce, 2 teaspoons Chinese five spice powder, 2 teaspoons ginger powder, 1 teaspoon cinnamon and salt. Stir the noodles and the sauce through the vegetables and fry briefly. Serve with cashewnuts. Enjoy!

Sweet & Sour Noodles

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Sweet & Sour Noodles
Ingredients: noodles, 60 ml soy sauce, 80 ml sweet chilli sauce, 1 tablespoon sugar, 2 1/2 tablespoon vinegar, 1 pork escalope, 2 garlic cloves, 1 onion, ginger powder, 1 red pepper, coriander,

Number of persons: 2

Cook the noodles according to the directions on the package. Make a marinade with 60 ml soy sauce, 80 ml sweet chilli sauce, 1 tablespoon sugar, 2 1/2 tablespoon vinegar. Marinate 1 thinly sliced pork escalope in it. Heat oil in wok and fry the pork escalope to brown, keep the marinade aside. Remove the pork escalope from the pan. Fry in clean oil 2 finely chopped garlic cloves, 1 chopped onion and ginger powder. Stir fry until the onion is soft. Add 1 thinly sliced red pepper and stir-fry 2 minutes along. Add the pork escalope, noodles and marinade and stir fry a minute or 2. Stir in coriander at last. Enjoy!

Noodles with Sugar Snaps and Steak

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Noodles with Sugar Snaps and Steakk
Ingredients: noodles, 150 grams steak, salt, pepper, 5 tablespoons sweet chilli sauce, 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons sesame oil, 200 grams sugar snaps, 3 spring onions, peanuts

Prepare the noodles according pack instrctions. Cut 150 grams steak in strips and season with salt and pepper. Mix 5 tablespoons sweet chilli sauce with 2 tablespoons soy sauce and 2 tablespoon water. Bake in 2 tablespoons sesame oil the steak slices brief. Add 200 grams sugar snaps and stir fry about 5 minutes. Add the chilli sauce mixture. Boil a few minutes and then add 3 chopped spring onions and peanuts. Warm it equally well and serve with the noodles. Enjoy!