Chicken Stir-Fry with Rice Noodles and Lemon Chili
Rinse the lemon in hot water, grate the zest and squeeze out the juice. Peel and finely chop the garlic.
For the sauce, boil up the lemon juice, lemon zest, garlic, red pepper flakes, 1/2 teaspoon sea salt and sugar in 180 ml water (approximately 3/4 cup). Dissolve the cornstarch in 1 tablespoon of water and bind the boiling sauce with it. Remove from the heat.
For the vegetables, rinse the broccoli and divide into florets. Blanch in some salted water and then immediately submerge into ice water for 3-4 minutes.
Rinse and trim the beans and cut slightly smaller. Blanch for 8-10 minutes and then also plunge into ice water.
Rinse the chicken breasts, pat dry with kitchen paper and cut into strips.
Soak the noodles for about 10 minutes in cold water. Then boil in salted water for 6-7 minutes, until al dente.
During this time, heat the sesame oil in a wok and fry the chicken on all sides for 3-4 minutes until lightly browned. Add the drained vegetables and heat while stirring. Remove the wok from the heat and stir in some sauce.
Transfer the drained rice noodles to soup bowls and distribute the contents of the wok on top.
Shower with sesame seeds and serve immediately, with the remaining sauce in a separate dish.