Traditional Chicken with Noodles
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 413 mg | (10 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs dried Egg noodle
- 4 tsps sesame oil
- 3 ½ ozs skinless, boneless Chicken breasts cut into fine shreds 5 cm (2 inches ) long
- 2 ½ Tbsps Peanut oil
- 1 Tbsp finely chopped garlic cloves
- ½ cup finely shredded Snow peas
- 0.333 cup finely shredded, cooked ham
- 2 tsps light soy sauce
- 2 tsps dark soy sauce
- 1 Tbsp Rice wine
- 1 tsp salt
- ½ tsp freshly ground peppers
- ½ tsp sugar
- 3 Tbsps finely chopped scallions
- For the marinade
- 2 tsps light soy sauce
- 2 tsps Rice wine (or dry sherry)
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp freshly ground White pepper
Preparation steps
1.
Cook the noodles in a large pan of boiling water for 3—5 minutes, then drain and refresh in cold water. Drain thoroughly, toss with 3 teaspoons of the sesame oil and set aside.
2.
Combine the shredded chicken with all the marinade ingredients, mix well and marinate for about 10 minutes.
3.
Heat a wok over a high heat. Add 1 tablespoon of the peanut oil and when very hot and slightly smoking add the shredded chicken. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and scallions. Stir-fry for 2 minutes.
4.
Reheat the wok until it is very hot, then add the remaining peanut oil. When the oil is slightly smoking add the garlic and stir-fry for 10 seconds. Then add the snow peas and ham and stir-fry for about 1 minute.
5.
Return the chicken and any juices to the noodle mixture. Stir-fry for 3—4 minutes, or until the chicken is cooked. Add the remaining sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once.
