750 g spaghetti
500 g chow mein vegetables
2 onions, finely chopped
2 heaped teaspoons of garlic paste
2 heaped teaspoons of ginger paste
½ small cup (90 ml) Knorr chow mein seasoning
6 tablespoons of sweet soy sauce (ketjap manis)
1 vegetable stock cube
1 teaspoon of sugar
1 teaspoon of black pepper
3 tbsp sunflower oil
12 sweet and sour pickles
20 g chicken seasoning
Bean sprouts
Spring onions
Zoetzure augurk
Season the chicken drumsticks with the chicken seasoning and brown them on all sides.
Cook the chicken drumsticks for approximately 30 minutes at 160 °C.
Cook the spaghetti for 1 - 2 minutes less than the time indicated on the package. Drain and briefly rinse with cold water.
Heat the sunflower oil in a large wok or frying pan. Sauté the onion for about 3 minutes.
Add the garlic paste and ginger paste. Cook for about 1 minute.
Add the 500 g chow mein vegetables and stir-fry for about 5 minutes.
Add the ½ small cup (90 ml) of Knorr chow mein seasoning, the crumbled vegetable stock cube, sugar, and black pepper. Mix well.
Add 6 tablespoons of ketjap manis and mix everything well.
Add the spaghetti and toss everything together well. Cook for another 5 - 7 minutes to allow the spaghetti to absorb all the flavors.
Taste and, if desired, add a little more ketjap manis if you prefer a darker, more intense flavor.
Serve one chicken leg per person with the noodles and sweet-and-sour pickles.