Asian Noodles with Chicken and Ginger Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Cook the noodles in boiling, salted water until soft. Mis with 1-2 tablespoons of sesame oil.
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.
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.
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.
