Fried Glass Noodles on Rocket Salad with Poached Egg

Noodle dishes are always a good idea!

In a frying pan heat oil strongly, the glass noodles in portions into the oil form. The noodles must rise on the spot, then quickly turn to the other side, remove and keep warm. Cut the chicken breasts into narrow strips, season with salt and season with pepper. Heat a small amount of oil in a frying pan, fry the chicken strips all around. Remove the chicken strips from the frying pan and keep warm. Pour a little Marsala into the pan and cook.

For the bearnaise sauce, whisk a small amount of soup and egg yolks in a kettle over steam until creamy. Gradually fold melted butter into yolk mixture. Whisk to a thick sauce, season with salt, chopped lemon balm and tarragon.

Boil water with a tiny bit of wine vinegar. Carefully wrap the eggs in a mug and slide them leisurely into the boiling water. Poach at low temperature for 3 to 4 minutes. Remove the eggs with a slotted spoon and place on a paper towel.

Halve the cocktail tomatoes and marinate with salt and basil oil. Rinse the arugula with balsamic vinegar, salt and olive oil, arrange on large plates.

On the prepared leaf salad, place the glass noodle shape, on top put the poached egg and chicken strips, pour bearnaise sauce. Decorate with flowers and cocktail tomatoes.

from : > Sybille Loi

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