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Ingredients
Chinese Egg Noodles with Chicken
- Ingredients
- 400 grams Chinese Egg noodle
- salt
- 4 Quail egg
- 350 grams carrots
- 8 garlic cloves
- 1 handful cilantro
- 400 grams Chicken breasts
- 3 Tbsps Peanut oil
- 3 Tbsps soy sauce
- 1 Tbsp Sweet soy sauce (Sweet soy sauce)
- 1 Tbsp Sesame seeds
Cook the pasta according to package directions. Drain well. Cook the quail eggs in a pot of boiling salted water for about 5 minutes, rinse under cold water, peel and cut in half. Peel the carrot and cut into long, thin strips. Peel the garlic and thinly slice. Rinse the cilantro, shake dry and pluck off the leaves, set half aside. Rinse the chicken breast, pat dry and cut into strips.
Heat the peanut oil in a large nonstick skillet. Add the carrot and saute briefly. Pour in 50 ml (approximately 3 tablespoons) of water and simmer, stirring until the water has evaporated. Add the chicken and the garlic and saute, tossing occasionally until the chicken is cooked through, 2-3 minutes.
Add the noodles and half the cilantro leaves to the pan and saute briefly. Stir in both soy sauces. Spin the noodles and carrot strips around a fork and arrange on plates. Top with the chicken and sprinkle with the sesame seeds. Garnish with quail eggs and the remaining cilantro leaves.
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |