Stir-Fried Vegetables with Noodles and Poularde
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 34.28 g | (35 %) | ||
| Fat | 16.3 g | (14 %) | ||
| Carbohydrates | 43.41 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.87 g | (6 %) |
| Vitamin A | 52 mg | (6,500 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 1.41 mg | (12 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 19.79 mg | (165 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 83.22 μg | (28 %) | ||
| Pantothenic acid | 1.79 mg | (30 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 23.71 mg | (25 %) | ||
| Potassium | 542.9 mg | (14 %) | ||
| Calcium | 64.6 mg | (6 %) | ||
| Magnesium | 65.03 mg | (22 %) | ||
| Iron | 3.19 mg | (21 %) | ||
| Zinc | 1.79 mg | (22 %) | ||
| Saturated fatty acids | 2.74 g | |||
| Cholesterol | 73.1 mg |
Ingredients
- Ingredients
- 4 fleshy chicken
- 2 Tbsps sweet soy sauce
- 150 grams soybean sprout
- 1 red, yellow and green Bell pepper
- 100 grams shiitake mushrooms
- 100 grams Snow peas (as small as possible)
- ½ Napa cabbage
- salt
- 2 Tbsps vegetable oil
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- ½ Tbsp Red Curry paste
- 1 Tbsp freshly grated ginger
- ½ bunch cilantro
- 150 grams cooked Glass noodles
- 80 milliliters chicken stock
Preparation steps
Rinse chicken and pat dry with a paper towel. Cut into narrow strips. Add soy sauce, cover and marinate for about 30 minutes. Preheat oven to 220°C (450°F). Pinch off the lowest roots of the soybean sprouts.
Rinse peppers, halve, remove seeds and ribs, and roast in oven (skin side up) until the skin tans and blisters. Remove skin and cut peppers into thin strips. Clean and slice mushrooms.
Pinch off the ends of the peas and slice the cabbage into strips. Heat 2 tablespoons of oil in a wok or deep coated pan and stir fry the vegetables, quickly and constantly stirring. Season with salt, remove from wok or pan and keep warm.
Add sesame oil to wok or pan. Coat the marinated chicken with cornstarch and sear. Toss with cury paste, ginger and cilantro.
Add vegetables and glass noodels, pour in chicken stock and stir briefly. Serve directly out of the wok or pan along with cooked rice.
