Baby Corn and Chicken Noodle Bowl

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Baby Corn and Chicken Noodle Bowl
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
623
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie623 kcal(30 %)
Protein45.78 g(47 %)
Fat14.96 g(13 %)
Carbohydrates75.92 g(51 %)
Sugar added1.05 g(4 %)
Roughage2.97 g(10 %)
Vitamin A978.21 mg(122,276 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.98 mg(98 %)
Vitamin B₂0.57 mg(52 %)
Niacin24.18 mg(202 %)
Vitamin B₆0.98 mg(70 %)
Folate330.73 μg(110 %)
Pantothenic acid1.27 mg(21 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C113.51 mg(119 %)
Potassium816.74 mg(20 %)
Calcium247.02 mg(25 %)
Magnesium72.92 mg(24 %)
Iron6.39 mg(43 %)
Zinc1.36 mg(17 %)
Saturated fatty acids3.69 g
Cholesterol195.6 mg
Author of this recipe:

Ingredients

for
4
Ingredients
14 ounces
2 tablespoons
4
Chicken breasts (skinned and cubed)
2 cups
mange-tout (washed)
1
Bok Choy (washed and torn into pieces)
1
Baby corn (drained, rinsed and halved)
2 tablespoons
1 teaspoon
Lime juice (from 1 lime)

Preparation steps

1.
Cook the noodles according to the packet instructions. Drain, rinse and set aside.
2.
Heat the oil in a wok and stir fry the chicken pieces for 3 minutes or until browned all over.
3.
Add the mange tout, pak choi and baby corn, stir fry for 2 minutes and add the soy sauce, sugar and lime juice. Continue cooking until the mange tout are just tender.
4.
Stir in the noodles, adding a little more oil if necessary and heat through.
5.
Season with salt and pepper and serve immediately.