Serves: 6
Preparation: 5 min
Cooking: 15 min
6 spring onions, chopped
1 green chilli, chopped
5 ml (1 t) allspice
5 ml (1 t) dried thyme
5 ml (1 t) ground coriander
10 ml (2 t) ground cinnamon
5 ml (1 t) ground nutmeg
5 ml (1 t) brown sugar
salt and freshly ground black pepper
45 ml (3 T) white wine vinegar
15 ml (1T) oil
4 chicken breasts, thinly sliced
NOODLES
30 ml (2 T) oil
1 baby cabbage, sliced
2 carrots, grated
1 red pepper, sliced
30 ml (2 T) tomato sauce
a few drops of Tabasco sauce
80 g noodles, cooked
1. In a small bowl whisk together all the ingredients except the chicken until it forms a thick purée. Add the chicken pieces to the bowl and mix until the chicken is covered in the marinade. Set aside.
2. Noodles Add the oil to a large pan over medium heat and cook the cabbage, carrots and red pepper until soft. Remove from the pan. In a small bowl mix the tomato and Tabasco sauce.
3. Return the pan to the heat, add the marinated chicken and cook for 10 minutes. Add the vegetables, sauce mixture and noodles stir until well coated.
