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KUNGFUKAREN
Noodle stir-fry with free-range chicken, asparagus and an egg
Unmistakably Asian with egg noodles, free-range chicken, oxheart cabbage, leek, carrot julienne and oriental vinaigrette, but also with asparagus.
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Ingredients
Directions
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Bring a large pot of water for the noodles and a pan with a layer of water for the asparagus to boil.
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Meanwhile wash the asparagus and remove the woody bottom. Cut them into slanted pieces of 3 cm.
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Boil the asparagus in the pan with the layer of water for 2 minutes and drain in a colander.
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Meanwhile, heat the oil in a stirring stir fry the chicken cubes 3 min.
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Add the cabbage, leek, carrot and asparagus and stir-fry for another 4 minutes.
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When the water boils, take the other pan off the heat and let the noodles soak for 4 minutes. Put in a colander and drain.
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In the meantime, heat the oil in the frying pan and fry the eggs.
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Spoon the noodles and the oriental vinaigrette through the vegetables. Divide over deep plates and divide the fried eggs over it.
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Sprinkle with the fried onions.
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Nutrition
710Calories
Sodium28% DV680mg
Fat55% DV36g
Protein74% DV37g
Carbs19% DV56g
Fiber28% DV7g
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