Sesame Oil
Salt
Black Pepper
Curry
500g Chicken Breast
1 Lt Water
20g Chicken Bouillon Solution Powder Mix
100g Coriander leaves
150g Cherry Tomatoes
150g Red Onions in julienne
150g Carrots in julienne
150g Peeled Edamame
150g Mushrooms sliced cuts
100g Zucchini sliced cuts
80g Raddish sliced cuts
100g Green onion sliced cuts
30g Seeds Sesame
150g Noodles
280g Ready Mongolian Sauce
For Chicken Breast & Vegetables
STEPS
Marinate the chicken with sesame oil, salt, curry and black pepper.
Preheat the pan with sesame oil.
Cook the chicken breasts along with the sliced vegetables Mushrooms, Zucchini, Cherry Tomatoes, Salt, Black Pepper.
Cook them until they are well done.
Once ready, remove from the pan. Keep aside.
For Mongolian Sauce
STEPS
In a Deep Saucepan
Add 200g Water and 80g of Mongolian Sauce Solution Powder Mix
Mix the Mongolian Sauce Solution Powder with the water into a deep saucepan. Stir continuously until boiling point for 3 minutes.
For Chicken Bouillon & Noodles
STEPS
20g Chicken Bouillon Solution Powder Mix
1 Lt Water
Dissolve Chicken Bouillon Solution Powder mix into 1 lt of water in a deep saucepan. Simmer in low heat about 5 minutes.
Then, gradually add noodles, stir and return to a boil.
Boil uncovered, stirring occasionally until desired tenderness.
When the noodles are done. Remove them and reserve the chicken stock.
Plate with noodles, vegetables, coriander, edamame, add the chicken stock and then place the chicken on top and decorate. Serve it with the Mongolian sauce
