Egg Noodles with Grilled Chicken and Honey Mustard

Ingredients

• Egg noodles for wok 5 oz
• "Petelinka Thigh Fillet" 5 oz
• Mustard Greens 2 spoons
• Honey 1 tablespoon
• Mayonnaise 1 tablespoon
• Marinated cherries 5 oz
• Parsley 2 sprigs
• Hard Cheese 0 oz
• Spinach 0 oz
• Butter 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Combine the mustard, mayonnaise, and honey.

Step 3

Remove the tendons and cartilage from the chicken fillet.

Step 4

Brush the fillet with the honey-mustard mixture. Let it sit at room temperature for half an hour.

Step 5

Grate the cheese using a fine grater. Cut the cherry tomatoes in half.

Step 6

Sear the chicken over medium heat until golden brown. To check if the chicken is cooked through, pierce it with a knife: if the juices run clear, the chicken is ready. For nice grill marks, you can use a grill pan.

Step 7

Sauté the spinach in butter, then add the cherry tomatoes. This step will take about a minute.

Step 8

In a large pot, bring salted water to a boil.

Step 9

Add the noodles to the pot and cook for about a minute.

Step 10

Then drain in a colander and quickly rinse under cold running water.

Step 11

Mix the noodles with the vegetables and chopped parsley.

Step 12

Arrange the sliced chicken on a plate, with the noodles beside it. Sprinkle with grated cheese and serve.