Filter
Reset
Sort ByRelevance
BUZZBOMB
Fast noodles with chicken and asian wok vegetables
This wok dish with chicken, vegetables and noodles proves once again that simple, fast and inexpensive dishes can also be delicious.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a generous pot of water to the boil. Take the pan off the heat when the water is boiling and let the noodles soak for 4 minutes.
-
Put in a colander, rinse briefly under cold running water and let it drain.
-
In the meantime, heat a frying pan without oil or butter and toast the sesame seed in 3 min. Until golden brown. Let cool on a plate.
-
Meanwhile, cut the chicken fillet into strips. Clean the garlic and cut finely.
-
Heat the oil in the stir-fry stir-fry the chicken strips, garlic and stir-fry sauce for 3 minutes. Add the wok vegetable, except the leaves tatsoi, and stir-fry for another 4 minutes.
-
Put in the tatsoi, sesame oil and noodles. Season with pepper and salt. Serve this dish in a bowl and sprinkle with the sesame seed.
Blogs that might be interesting
-
15 minMain dishgarlic, fresh parsley, mushroom melange, oil, guinea fowl fillets, cognac,guinea fowl with fragrant mushrooms
-
15 minMain disholive oil, Kale, egg, whipped cream, mustard, puff pastry, artichoke hearts, soft goat cheese,kale quiche with artichoke and goat's cheese
-
75 minMain dishtofu, dried seaweed, fresh ginger, Japanese breadcrumbs, medium sized egg, mix for miso soup, shichimi togarashi, rennet roll, tomato, pickle, chopped iceberg lettuce, wasabi mayonnaise,seaweed burger
-
20 minMain dishpasta shells, fennel bulb, dry white wine, fish fond, broth, salmon fillet, orange, mustard, White wine vinegar, extra virgin olive oil, dill, shallot,lukewarm pasta salad with fennel, orange and salmon
Nutrition
530Calories
Sodium34% DV820mg
Fat28% DV18g
Protein66% DV33g
Carbs19% DV58g
Fiber12% DV3g
Loved it