MENU
350 ml chicken stock 75 ml water ½ garlic clove cut in half 1 tablespoon soya sauce ½ teaspoon Worcestershire sauce A piece of fresh ginger (a slice approx. 1 cm thick) ¼ teaspoon cumin seeds Pinch of chili powder 150 g noodles 4 thin slices of Speck Alto Adige PGI 2 thin slices of chicken breast 1 teaspoon sesame oil
To garnish
A few spinach leaves 2 tablespoons sweetcorn 2 eggs at room temperature ½ sliced spring onion Sesame seeds
700 ml chicken stock 150 ml water 1 garlic clove cut in half 2 tablespoons soya sauce 1 teaspoon Worcestershire sauce A piece of fresh ginger (a slice approx. 1 cm thick) ½ teaspoon cumin seeds Pinch of chili powder 300 g noodles 8 thin slices of Speck Alto Adige PGI 4 thin slices of chicken breast 2 teaspoons sesame oil To garnish
A few spinach leaves 4 tablespoons sweetcorn 4 eggs at room temperature 1 sliced spring onion Sesame seeds
1.400 ml chicken stock 300 ml water 2 garlic cloves cut in half 4 tablespoons soya sauce 2 teaspoons Worcestershire sauce A piece of fresh ginger (a slice approx. 2 cm thick) 1 teaspoon cumin seeds Pinch of chili powder 600 g noodles 16 thin slices of Speck Alto Adige PGI 8 thin slices of chicken breast 4 teaspoons sesame oil To garnish
A few spinach leaves 8 tablespoons sweetcorn 8 eggs at room temperature 2 sliced spring onions Sesame seeds
Preparation
Heat the chicken stock and add the clove of garlic, soya sauce, Worcestershire sauce, ginger, cumin seeds, chili powder and water. Leave to infuse on a very low heat for at least 10 minutes. Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 6 minutes. Once they have boiled for 6 minutes, immediately run them under a cold tap until their shells are completely cold and you can peel them. In a hot non-stick frying pan, sauté the slices of Speck Alto Adige PGI with a small amount of oil until they are crispy. In the same frying pan, cook the slices of chicken breast and then cut them into strips. Cook the noodles in plenty of salted water (or according to the instructions on the packet). Drain them and put them in a bowl. Cover with the spicy chicken broth and on top add the crispy Speck Alto Adige PGI, strips of chicken breast, a few spinach leaves, the sweetcorn, the sliced spring onion and the egg cut in half. Finally, sprinkle with sesame seeds.
Ready to try something new?
See more Speck recipes ...
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.
Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.