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 ...
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Easy to digest, simple and delicious: You and your guests will love it!
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning