Bring the chicken to the boil in the stock.
Let it simmer for 9 minutes.
Turn off the heat, but let the chicken fillets cool in the stock (at least 15 minutes).
Roast the sesame seeds in a dry frying pan until light brown and let them cool.
Cook the noodles according to the instructions on the package.
Beat a dressing of the lime juice, fish sauce, soy sauce, sesame oil and the pepper.
Pull the cooked chicken apart with two forks so that you get nice threads.
Now mix the dressing with the noodles and then the other ingredients.
Garnish with the sesame seeds and the mint.
Noodles with chicken and mango
3 chicken fillets
50 grams of sesame seeds
1 lime (juice)
3 tbsp. Japanese fish sauce
0.5 Spanish pepper, finely cut
4 spring onions in thin rings
1 bunch of fresh cilantro, roughly chopped
4 dl chicken stock
400 grams of Japanese rice noodles or Chinese egg noodles
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