Spicy Noodles with Chicken and Coriander
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 18.88 g | (19 %) | ||
| Fat | 11.17 g | (10 %) | ||
| Carbohydrates | 29.88 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.67 g | (12 %) |
| Vitamin A | 838.2 mg | (104,775 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 9.93 mg | (83 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 16.41 μg | (5 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 88.17 mg | (93 %) | ||
| Potassium | 235.44 mg | (6 %) | ||
| Calcium | 83.92 mg | (8 %) | ||
| Magnesium | 31.95 mg | (11 %) | ||
| Iron | 0.97 mg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.77 g | |||
| Cholesterol | 38.66 mg |
Ingredients
- Ingredients
- 2 Chicken breasts (about 120 grams each)
- 400 milliliters Chicken broth
- 300 grams fine Rice noodles
- 2 carrots
- 400 grams Napa cabbage
- salt
- 2 red chili peppers
- 1 garlic clove
- 40 grams chopped Shelled peanut
- 1 tsp freshly grated ginger
- 2 Tbsps light sesame oil
- 1 handful Sprout
- light soy sauce
- 1 Tbsp sweet Chili sauce
- cilantro (for garnish)
Preparation steps
Rinse the chicken breasts and pat dry. Boil the broth, place the breasts in the pan, cover and poach for about 10 minutes.
Peel the carrots and cut into fine sticks. Rinse and trim the cabbage and cut into strips. Blanch both in salted water for 5 minutes. Rinse cold and drain.
Cook the noodles according to instructions on the package.
Rinse and trim the chile peppers and cut into rings. Peel the garlic, chop finely and sauté with the peanuts and ginger in some oil for 1-2 minutes. Add the chile peppers and the cabbage/carrots and sauté for another 1-2 minutes.
Add the drained pasta to the vegetables.
Drain the chicken, cut into strips and mix into the pasta dish.
Season to taste with soy sauce and chili sauce and serve garnished with sprouts and coriander leaves.