CHICKEN

• 2 cloves of garlic
• 3 tbsp olive oil
• 1 tbsp yellow curry paste
• 500 g chicken thigh fillet

VEGETABLES

• 2 shallots
• 1 red sweet pointed pepper
• 1 yellow sweet pointed pepper
• 50 g shiitake mushrooms
• ½ Chinese cabbage
• ⅓ red chilli pepper
• 2 spring onions

SAUCE

• 2 tbsp teriyaki sauce
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp ginger syrup
• 1 tbsp black bean garlic sauce

PREPARATION

1. Ignite the charcoal in the Big Green Egg and bring it, with the convEGGtor Basket, to a temperature of 220°C.
2. For the vegetables, in the meantime, peel the shallots and cut them into half rings. Cut the stalks off the pointed peppers, remove the seeds and cut into rings. Cut the shiitake mushrooms into slices. Cut the Chinese cabbage into strips. Remove the stem and seeds from the chilli pepper and cut it into thin rings.
3. Place the Carbon Steel Grill Wok in the basket. Close the lid of the EGG and preheat the wok. Meanwhile, mix all the ingredients for the sauce together. Bring 1 litre of water to the boil. Pour this over the noodles so that they separate and let the noodles drain well. In preparation for serving, pick the coriander leaves and finely chop.
4. Add the chicken pieces to the wok and stir-fry for 4-5 minutes until golden brown. Add the shallots, the pepper and the shitake mushrooms and stir-fry for a further 2 minutes. Now stir in the noodles. Once the noodles have heated through for 1 minute, stir in the Chinese cabbage, chilli peppers, spring onion and sauce.
5. Immediately afterwards, remove the wok from the Big Green Egg and scoop the chicken noodles into bowls. Sprinkle with the coriander.