4 persons | 35 min.


200 g Mushrooms for stir-frying • 300 g Chicken thigh fillet • 200 g wok sauce sweet chilli • 250 g uncooked noodles • 150 g stir-fry vegetables: bok choy, red onion, spring onion, bell pepper and bean sprouts • 1 clove of garlic • 4 tbsp sunflower oil.


Clean the mushrooms with a brush or cloth. Cut the mushrooms, red onion and chicken thigh into strips and crush the garlic.

Prepare the noodles according to the preparation method on the packaging.

Heat the sunflower oil in a wok and fry the chicken thigh fillets strips until golden brown. Now add the mushrooms, onion wok vegetables and garlic. Bake the ingredients for only 4 minutes to keep the vegetables crispy.

Add the coriander, wok sauce and noodles and mix everything to a tasty whole. Heat it on low heat for about 1.5 minutes. Divide the dish over 4 deep plates. Enjoy your meal.