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Ingredients
Stir-Fried Chicken and Noodles
- Ingredients
- 400 grams Asian Egg noodle
- salt
- 2 garlic cloves
- 1 pc ginger (3 cm)
- 3 Tbsps soy sauce
- 1 tsp Sambal oelek
- 1 Tbsp Palm sugar
- 3 scallions
- 2 carrots
- 1 Chicken breast
- 1 small yellow Bell pepper
- 1 small red Bell pepper
- 4 Chard leaf
- fresh cilantro
- 4 Tbsps vegetable oil
Cook the noodles in a pot of boiling salted water according to package directions, drain, rinse under cold water and drain well. Rinse the meat, pat dry and cut into small slices. Rinse the scallions and thinly slice. Peel, halve lengthwise, quarter and cut into small sticks. Rinse the peppers, halve and remove seeds and cut lengthwise into thin strips. Rinse the chard leaves, remove the stalk and cut the leaves into thin strips. Peel and finely chop the garlic and ginger.
Heat the oil in a wok or large skillet, add the chicken breast, garlic, ginger and sambal oelek and cook, stirring constantly until the chicken is golden brown and cooked through, about 4 minutes. Add the peppers, scallions, carrots and chard and cook for 2 minutes. Add the noodles, soy sauce and palm sugar, mix well and cook 2 minutes. Season with salt and garnish with cilantro leaves Serve immediately.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.5 g | (28 %) |