Ketjap Chicken with Noodles

For the Ketjap Chicken with Noodles, heat the chicken soup in a pan and poach the chicken fillet for about 14 minutes. Then remove the chicken fillet from the soup, place on a plate and allow to cool slightly.

Peel and chop the garlic cloves. Also remove the seeds from the red chili and chop it. Clean, wash and halve the green beans.

Heat the peanut oil in a pan and fry the garlic and red pepper briefly. Then add ketjap manis and bring to a boil. Mix the cornflour with a little water separately.

In the meantime, cook the noodles according to package instructions in sufficient salted water until al dente. Add the mixed cornflour to the ketjap sauce, stir well and bring to the boil.

Add the chicken fillet, remove the pan from the heat and let marinate for about 5 minutes.

For the vegetables, clean and wash the scallions and cut them into small rings. Remove the stem from the shiitake mushrooms and cut them in half.

Heat some peanut oil in a wok pan and fry the shiitake mushrooms for about 4 minutes. Then add green beans, mung beans and scallions and bake again for about 2 minutes.

Add the vegetables and noodles to the ketjap sauce and fold well. Arrange the ketjap chicken with noodles on plates and serve.

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