Thin Noodles with Sautéed Chicken Curry

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Thin Noodles with Sautéed Chicken Curry
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
533
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie533 kcal(25 %)
Protein32.4 g(33 %)
Fat32.12 g(28 %)
Carbohydrates32.5 g(22 %)
Sugar added0 g(0 %)
Roughage3.83 g(13 %)
Vitamin A1,383.38 mg(172,923 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.13 mg(12 %)
Niacin18.92 mg(158 %)
Vitamin B₆0.7 mg(50 %)
Folate39.66 μg(13 %)
Pantothenic acid1.25 mg(21 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C45.74 mg(48 %)
Potassium682.93 mg(17 %)
Calcium74.45 mg(7 %)
Magnesium81.31 mg(27 %)
Iron3.57 mg(24 %)
Iodine1.05 μg(1 %)
Zinc1.84 mg(23 %)
Saturated fatty acids26.28 g
Cholesterol73.1 mg

Ingredients

for
4
Ingredients
1 packet Vermicelli
4 skinless Chicken breasts (diced)
4 carrots (sliced)
1 cup Snap pea
1 red pepper (sliced)
1 onion (sliced)
Nut oil (for stir frying)
salt
peppers
mint (to garnish)
For the sauce
2 cups Coconut milk
1 teaspoon Curry powder
1 clove garlic (peeled and crushed)
Sea salt
How healthy are the main ingredients?
Coconut milkgarlicChicken breastcarrotonionsalt

Preparation steps

1.
Put all the ingredients for the sauce into a small pan and simmer for 10 minutes.
2.
Heat the oil in a wok or saute pan and stir fry the chicken pieces.
3.
Add the mange tout and prepared vegetables and stir fry until cooked but still crisp.
4.
Meanwhile cook the vermicelli according to the packet instructions.
5.
Transfer the vermicelli to a warmed serving dish, top with the stir fried chicken and vegetables and pour over the curry sauce.
6.
Garnish with mint sprigs.