Asia noodle pan with vegetables and chicken

For a long time I tried Asian cuisine. This recipe is simple, without exotic frills and still tastes like an Asian perfect dish.

Duration: 60 minutes




300 grams of spaghetti

1 tbsp soy sauce

1 tbsp oil



500 g chicken breast fillet or chicken breast

1 tablespoon sesame oil

4 cloves of garlic

2 tablespoons soy sauce

1 tsp sugar

1 tablespoon cornstarch

A bit of salt

Some pepper

Some chilli powder

1 tablespoon of neutral oil



150 grams of mushrooms

1 red pepper

1 large carrot

1 onion

2-3 tablespoons of neutral oil

A bit of salt

Some pepper

Some chilli powder

½ head broccoli




1. Mix all the meat marinade ingredients together and add the chopped meat.

2. Clean and cut the vegetables.

3. Cook the noodles according to package instructions.

4. Heat the oil in a pan, gradually add the vegetables. Start with the vegetables that take the longest to cook. First carrots, peppers, onions and finally the mushrooms. Either blanch the broccoli for 2 minutes or simply put it to the other vegetables.

5. Then remove the vegetables from the pan and set aside. Now grate the meat in the pan and then set it aside.

6. Grate the cooked noodles in oil and soy sauce, then add the vegetables and meat.


Good to know


Soy sauce is a natural product: Soy sauce made in the traditional Japanese way consists only of soy, wheat, water and salt. This mix matures naturally with the help of certain microorganisms and ends up being preserved without any preservatives. If you want such a soy sauce, it is best to use an organic product. Soy sauce helps to save salt: Soy sauce cannot completely replace the salt in the soup – but with its spicy taste it not only gives Asian dishes more pizzazz, so that you can save at least part of the salt quantities otherwise broccoli soup

As delicious and versatile as the beautiful broccoli florets are – what can we do with the stems and the stalk? Quite simply: a delicious soup! Zero waste is hot! 

tables can be enjoyed raw or cooked.