Soak 350 g rice noodles for 8 minutes in 1700 g hot water. Drain 1200 g and about 500 g remains in the noodles; cut 700 g chicken into 1 cm strips.

Ingredients

• 350 gRice noodles, dry
• 1,200 gBeverages, water, tap, drinking not counted – removed
• 500 gBeverages, water, tap, drinking editorial addition
• 700 gChicken, broilers or fryers, thigh, meat and skin, raw
• 500 gCabbage, raw
• 220 gCarrots, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 80 gSoy sauce made from soy and wheat (shoyu)
• 30 gGarlic, raw
• 40 gOil, peanut, salad or cooking

Method

1. Soak 350 g rice noodles for 8 minutes in 1700 g hot water. Drain 1200 g and about 500 g remains in the noodles; cut 700 g chicken into 1 cm strips.
2. Shred 500 g cabbage, cut 220 g carrot into thin matchsticks, slice 100 g spring onion on the diagonal, and chop 30 g garlic. Measure 80 g shoyu into a bowl.
3. In a 195 °C wok fry chicken in two 350 g batches in 20 g oil for a total of 4 minutes to 74 °C and set it aside. In the other 20 g oil, fry garlic, cabbage and carrot in two batches for 3 minutes each.
4. In four batches of at most 600 g, toss noodles with vegetables, chicken and shoyu for 2 minutes at 195 °C. Fold one quarter of the spring onion into each batch for the final minute, then divide everything into four portions.