Pasta dishes are just always delicious!
Cut the chicken breasts into tender strips. Heat the sesame oil in a frying pan, add the garlic and chicken breast strips and fry. Season and season with soy sauce, pepper, salt and sesame oil, toss once briefly and remove from the stove. Cut the bell bell pepper, spring onions and cucumber into tender strips.
Make the glass noodles in enough boiling hot salted water for 2 minutes. Then rinse with cold water and drain well in a colander. Pour ponzu broth (or chicken stock) over vegetable strips. Then mix the glass noodles and chicken breast strips with the vegetables and broth, and season again with mirin, soy sauce, rice vinegar and oyster sauce and marinate for about 5 minutes. Finally, sauté the mung beans in a frying pan, deglaze with soy sauce and offer as a side dish.
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