EatSmarter exclusive recipe

Fried Noodleswith Shrimp and Chicken Breast

Fried Noodles - Fried Noodles - Pasta, Indonesian style - deliciously spicy with crunchy vegetables
563 kcal
Fried Noodles - Pasta, Indonesian style - deliciously spicy with crunchy vegetables

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Difficulty:easy
Preparation:45 min
Ready in:45 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories563 kcal(28%)
Protein40 g(80%)
Fat14 g(18%)
Carbohydrates66 g(25%)
Added Sugar0 g(0%)
Roughage11 g(37%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ ouncesfrozen Shrimp tail (peeled)
2 ½ ouncesthin Udon noodle (with egg)
Salt
1Carrots (100 grams each)
½Garlic clove
½yellow Bell pepper (200 grams)
¼ stalksLeek (100 grams)
2 ½ ouncesBok Choy (or chard)
2 ½ ouncesChicken breast
1 tablespoonPeanut oil
Pepper
¼ bunchesCilantro
⅛ cupsVegetable broth
1 teaspoonsweet Soy sauce
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Kitchen Utensils

1 Pot, 1 Wooden spoon, 1 Sieve, 1 Fork, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Paper towel, 1 Tablespoon, 1 Wok, 1 Slotted spatula, 1 Slotted spoon, 1 Plate

Directions

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1 Thaw shrimp in a sieve. Cook noodles according to package directions in plenty of boiling salted water until al dente. Then drain in a sieve and loosen up a bit with a fork.
2 While the pasta is cooking, trim carrots, rinse, peel and cut into about 5 cm (approximately 2-inch) long strips. Peel, halve and thinly slice garlic.
3 Halve bell pepper, remove seeds, rinse and cut into narrow strips.
4 Cut the leek in half, cut lengthwise, rinse and cut crosswise into strips.
5 Rinse bok choy, trim and cut into wide strips.
6 Rinse chicken breast, pat dry with paper towels and cut into very thin strips.
7 Heat the oil in a wok or large pan. Add chicken strips and brown on all sides 5 minutes over medium heat, stirring constantly. Transfer to a plate with a slotted spoon. Season with salt and pepper.
8 Cook carrots, bell pepper and garlic in the oil that remains in teh wok over medium heat, stirring constantly for 2-3 minutes. Pour in broth and cook over low heat, covered, for 5 minutes.
9 Rinse cilantro, shake dry and pluck the leaves. Rinse shrimp briefly and pat dry well.
10 Add noodles, shrimp, chicken, bok choy and leek to vegetables in the wok. Cook while stirring over medium heat for another 3-4 minutes.
11 Season with soy sauce, salt and pepper. Stir in cilantro and serve immediately.
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