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Ingredients
Asian Chicken with Noodles and Broccoli
- Ingredients
- 400 grams (approximately 14 ounces) Asian Egg noodle
- salt
- 250 grams approximately 9 ounces) Chicken breasts
- 250 grams approximately 9 ounces) Broccoli
- 50 grams (approximately 1/4 cup) Mung bean sprouts
- 4 Radish
- 1 pc 3 cm (approximately 1 1/4-inch) Lemongrass
- 1 onion
- 2 garlic cloves
- 1 pc 2 cm (approximately 3/4-inch) ginger (2 cm)
- 4 Tbsps vegetable oil
- ½ tsp Sambal oelek
- 3 Tbsps soy sauce
- 1 Tbsp Palm sugar
- 2 Tbsps Sesame seeds
Cook the noodles according to package directions, drain, rinse and drain again. Rinse the chicken, pat dry and cut into strips. Rinse the broccoli and divide into florets. Rinse the mung bean sprouts and drain well. Peel the onion and chop finely. Peel and finely chop the ginger and garlic.
Rinse the radishes, pat dry and thinly slice. Rinse the lemongrass cut lengthwise into fine strips. Heat the oil in a wok. Brown the chicken over high heat, then add the onion, garlic, ginger, lemon grass and sambal oelek and continue to cook for about 3 minutes.
Add the broccoli and the mung bean sprouts and saute, stirring all the while for 2 minutes. Add the noodles, soy sauce and palm sugar and cook for 2 minutes. Season with salt and serve sprinkled with sesame seeds.
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |