For the main course, we’re serving up something as healthy as it is yummy!

Three Peppers Chicken Breast Wok Vegetables
Noodles and Yogurt Sauce

Ingredients
16 Chicken fillets                                                    The vegetables
2 tblsp pink pepper                                                  3 medium size carrots    
2 tblsp Sechuan pepper                                           4 small zucchini        
2 tblsp Sarawak pepper                                           300 g shiitake mushrooms
100 g fresh whipping cream                                      150 g large green beans
40 g freshly minced coriander                                   200 g sprouts
350 g plain yogurt                                                    8  spring onions
3 tblsp Soya sauce                                                  8 Pak Choy
Salt and pepper                                                       4 tblsp olive oil
                                                                              6 tblsp Soya sauce
4 packets Maggi Tasty Lite instant noodles               30 g cold butter
4 tblsp extra virgin olive oil                                        salt and pepper
250 g sunflower oil to fry the noodles

The wok vegetables
Peal the carrots and cut them thinly in to Julienne strips.Clean the zucchini and cut them the same, this time keeping the skin. Also clean and chop the shitake mushrooms finely.
Clean, cut and peel the green beans and spring onions (cut into 3 to 4 pieces). Then blanch them for 2 minutes in some boiling water. Drain and cool them down. Do the same for the Pak Choy. Clean the soya sprouts.

Heat the butter and olive oil in a wok. On high heat, start by cooking the shitake mushrooms for 5 minutes until they turn gold. Then add the carrot julienne. After 3 minutes add the zucchinis still on high heat. Add the green beans, the Soya sprouts, the spring onions, the Enoki mushrooms and then the Pak Choi. After 2 minutes of cooking all together add the Soya sauce, the pepper and a little salt if necessary. Then add the cold butter.

Preparing the chicken breasts
Place the three different peppers into a frying pan and roast them until you get a nice fragrance. Place them in a small blender then blend until you have a nice powder. Coat the chicken fillets with the pepper dust. Heat a frying pan with a little butter and oil and let them cook slowly for 7 minutes. Salt. At the end of the cooking time, remove the chicken breast from the pan and deglaze it by pouring the 3 tablespoons of soya sauce, then the yogurt and then the cream. Let it boil and reduce for 5 minutes.

Preparing the noodles
Meanwhile, bring some water to the boil with a tablespoon of rock salt and once boiling, pour in the Maggi Tasty Lite instant noodles for 2 minutes. Drain them.  Keep a few noodles aside for garnish. Pour the 4 tablespoons of extra virgin olive oil into the left over noodles.

Heat up some sunflower oil up to 180°C then plunge in the garnishing noodles. Fry them until crispy but not gold.

Just before serving
Make a ring of noodles in the middle of the serving plates. Spoon the vegetables in the middle of the noodles. Top with two chicken fillets each and garnish with some fried noodles and minced coriander leaves. Surround the noodles with the yogurt sauce and serve immediately.

Serves 8
Preparation time: 30 minutes
Cooking time: 7 + 10 minutes, 15 minutes
Nutrition information: 724kcal (per serving)

Main picture and recipe from World Instant Noodles Association. Other pictures from Stockxchange.

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