Asian rice noodle salad

Fry the crushed garlic, grated ginger and diced leek in the rice and sesame oil. Add the slightly chopped curry leaves, dry spices and toasted peanuts.

Then add the grated cabbage, then the carrots cut into strips after browning. Add the drained, soaked pasta, and when the vegetables are soft, add the hoisin and soy sauce, and the rice vinegar. When the leeks and carrots are still crunchy, add the small diced capsicum.

Season the diced chicken thighs with salt and pepper and start frying them in oil in a frying pan. When they are nicely browned, pour the brandy over them, light them, and when the alcohol has burned off, add the hoisin sauce, ponzu and sesame seeds. Simmer under a lid until done.