Egg Noodles with Chicken and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 Chicken breasts (each 160 grams)
- 1 tsp freshly grated ginger
- 3 Tbsps light soy sauce
- 2 tsps Curry powder
- 400 grams Egg noodle
- salt
- 150 grams Snow peas
- 2 carrots
- 100 grams Savoy cabbage
- 2 Red Bell pepper
- 150 grams Celery root
- 4 scallions
- 2 Tbsps Peanut oil
- 4 centiliters Rice wine
- 1 Tbsp Fish sauce
Preparation steps
Rinse chicken breasts, pat dry and cut into strips. Mix ginger in a bowl with 2-3 tablespoons soy sauce and curry powder, add chicken, mix, cover and let rest for about 30 minutes in the refrigerator.
Cook pasta according to package directions in a pot of boiling salt water until al dente, drain, rinse with cold water and drain again.
Rinse snow peas and peel. Peel carrot and cut into thin strips. Rinse cabbage, trim and cut into fine strips. Rinse bell peppers, cut in half, remove seeds and ribs and cut into narrow strips. Peel celery and finely dice. Rinse scallions, trim and cut green portion into about 10 cm (approximately 4 inch) long pieces and then cut lengthwise into thin strips. Cut white portion into small rings.
Heat peanut oil in a wok and fry chicken while stirring for about 1 minute. Then add carrots, cabbage, snow peas, bell peppers and celery and fry while stirring for 5 minutes. Meanwhile, keep stirring and add rice wine. Cook for 1-2 minutes, stir, finally add noodles and white scallions and season with soy sauce, fish sauce and salt. Serve garnished with scallion greens.
