Korean-style lecho

Total time43 mins

20 minspreparation time

23 minscooking time

The classic Eastern European main dish, lecho, meets Korean rice noodles. The special touch: the dish is rounded off with Kikkoman Gluten free Soy Sauce. No gluten, but plenty of flavour.

Ingredients

10 portion(s)

For the sauce:

1 kg

chicken breast

100 ml

rapeseed oil

400 g

carrots, cut into half-moons

300 g

white onions, cut into half-moons

300 g

red peppers, cut into strips

300 g

yellow peppers, cut into strips

200 g

shiitake mushrooms, cut into strips

30 g

chopped garlic

50 g

tomato purée

500 ml

strained tomatoes

200 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

100 g

brown sugar

5 g

ground black pepper

For the noodles:

800 g

rice noodles

In addition:

10 g

roasted sesame seeds

20 g

chopped coriander

Allergens:

Soy, sesame seeds

Total weight per portion:

400 g

Weight per ingredient:

Rice noodles, approx. 180 g Sauce with vegetables and meat, approx. 220 g

Preparation

Step 1

Cut the chicken breast into 2 x 2 cm pieces and fry in oil in a large pan for approx. 2 minutes. Add the onions and carrots and fry for approx. 2 minutes. Add the red peppers and mushrooms and fry for a further 2 minutes. Add the tomato purée, strained tomatoes, Kikkoman Gluten free Soy Sauce, sugar and pepper and simmer for approx. 10 minutes.

Step 2

In the meantime, cook the noodles in boiling salted water for about 3 minutes and plunge briefly in cold water.

Step 3

Portion the noodles onto the plates, top with the sauce and garnish with the sesame seeds and coriander.

Tip:

Plunge the noodles briefly in cold water after cooking and coat with oil to prevent them from sticking together during storage.

Recipe-ID: F1038

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