Asian Noodles with Chicken and Ginger Orange Sauce

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Asian Noodles with Chicken and Ginger Orange Sauce
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
632
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie632 cal.(30 %)
Protein41 g(42 %)
Fat12 g(10 %)
Carbohydrates89 g(59 %)
Sugar added3 g(12 %)
Roughage6.6 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K41.3 μg(69 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.9 mg(64 %)
Folate122 μg(41 %)
Pantothenic acid2.1 mg(35 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C38 mg(40 %)
Potassium993 mg(25 %)
Calcium104 mg(10 %)
Magnesium102 mg(34 %)
Iron5.7 mg(38 %)
Iodine13 μg(7 %)
Zinc2.9 mg(36 %)
Saturated fatty acids1.9 g
Uric acid310 mg
Cholesterol148 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
400 grams Chinese Egg noodle
salt
sesame oil
1 stalk Leeks
100 grams shiitake mushrooms
400 grams Chicken breasts
soy sauce
fresh ginger (2-3 cm or approximately 3/4 - 1 inch)
1 garlic clove
1 Tbsp Tomato paste
150 milliliters Orange juice
cornstarch (if needed)
Chili sauce
cilantro (for garnish)

Preparation steps

1.

Cook the noodles in boiling, salted water until soft. Mis with 1-2 tablespoons of sesame oil.

2.

Rinse the leeks and cut into rings. Clean the mushrooms and cut into pieces. Rinse the chicken breasts, pat dry and cut into strips. Quickly brown on both sides in 2 tablespoons of hot oil, then remove from the pan. Add 1 more tablespoon of oil, then sauté the leeks and the mushrooms for 1-2 minutes. Remove from pan and mix with the chicken. Season with soy sauce.

3.

Peel and finely chop the ginger and garlic, then sauté with the tomato paste in 1 tablespoon of hot oil. Deglaze the pan with orange juice and let simmer for about 10 minutes. If necessary, thicken with a little corn starch. Season with soy sauce and chili sauce.

4.

Fry the noodles in 4-5 tablespoons of hot oil until crispy. Press the noodles into 8 small bowls. Divde the chicken among the bowls and cover with the remaining noodles. Drizzle with the sauce and serve garnished with cilantro leaves.