Not only is it a simple and nourishing dish to prepare quickly, but also allows for many different variations. It is also convenient to cook in a large batch, divide into smaller portions, and freeze for lunches at work or school if a microwave oven is available.
400 g egg noodles
200 g grilled chicken
200 ml water
500 ml chicken stock
1 tsp ground turmeric
1 tsp paprika
1 tsp ground ginger
50 g bean sprouts
200 g cabbage
200 g mushrooms
2 cloves garlic
1 Tbsp lemon juice
2 Tbsp soy sauce
Grate the carrot, shred the cabbage and slice the mushrooms.
Boil the water, pour it into a hot frying pan, and add the noodles.
Stir in the cabbage, carrot, mushrooms, bean sprouts and chicken.
Put a lid over the frying pan and cook until the cabbage is soft.
Stir the spices, soy sauce, and lemon juice into the chicken stock.
Pour the mixture into the frying pan gradually, stirring it into the noodles and cooking vegetables.
Continue cooking until there is only a little liquid remaining.