Chicken, Noodles and Basil-tomato Sauce
Cook the noodles according to the package directions until al dente. Drain well.
Peel and finely chop the shallots.
Rinse the chicken and pat dry. Cube.
Blanch the tomatoes, immerse in cold water and remove the skins. Coarsely chop.
Reserve a few of the basil leaves. Chop the rest into thin strips.
Heat the oil in a wok. Saute the shallots. Gradually add the chicken. Sear while stirring for approximately 1 minute.
Stir in the tomatoes, creme fraiche and the cream. Season with the basil, salt and pepper. Continue to saute over high heat for 4 minutes. Stirring continuously.
Add the drained noodles and combine. Garnish with slices of parmesan cheese and the reserved basil leaves.