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Asian egg pasta salad

Asian egg pasta salad

Ingredients for 4 persons:
  • 300 g asian egg pasta
  • 2 garlic cloves
  • 200 g sugar snap
  • 3 asian spring onion
  • 400 g chicken
  • salt
  • 2 tb soy sauce
  • 1 tb dark Soy sauce
  • 2 tb rice wine
  • 1 tb oyster sauce
  • 1 ts sugar
  • 2 tb sesame oil
  • 1 ts fresh ginger
  • 4 tb peanut oil
  • 2 tb sesame oil
  • pepper
  1. Put the pasta in boiling salted water and boil.
  2. Pour off the pasta and let it drain.
  3. Peel off the garlic and finely chop. Clean the mangetouts, blanch in boiling salted water for 1 minute. Drain, quench and drain well. Halve lengthwise and if necessary cut slightly smaller.

  4. Wash the spring onions, clean and cut into rings. Wash the meat, pat dry and cut into strips. Put the ingredients for the marinade together in a bowl and stir. Add the meat, mix well and leave for about 10 minutes.

  5. Heat the wok and add 2 tablespoons of peanut oil. When the oil is really hot, add the drained meat and sauté for about 2 minutes while stirring. Put the meat on a plate and set it aside. Clean the wok with kitchen crepe.

  6. Heat the wok again and add the remaining peanut oil. Briefly sauté the garlic. Add the mangetout and simmer for about 1 minute. Add the noodles and spring onions and fry vigorously while stirring. Add the rest of the marinade. Swirl in the meat with the pasta and stir in the mixture for 2-3 minutes, season to taste. Add the remaining sesame oil and stir well. Arrange the noodles on preheated plates and serve immediately.

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Styrian cooking