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MAYFRANKS
Stir-fried chicken with vegetable noodles
Try this surprisingly tasty stir-fried chicken with vegetable noodles
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Ingredients
Directions
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Peel the winter roots with a cheese slicer lengthwise into ribbons and cut the ribbons into thinner strips. Do the same with the zucchini.
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Bring a large pan with plenty of water and salt to the boil.
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Heat the oil in a stirring fruit the curry paste while stirring for 1 minute. Add the chicken fillet and fry it on a low setting, until cooked and brown in about 15 minutes.
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In the meantime, blanch all the vegetables for 30 seconds in the boiling water and drain them.
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Hash the vegetables together with the oil and divide them into nice little mountains over 4 plates.
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Cut the chicken fillets into slices and put them on the vegetables. Sprinkle the dish with the peanuts and coriander.
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15 minMain dishtofu natural, wok essences, garlic, Chinese, oil, Thai stir-fry mix, cucumber, Sesame seed,sesame-noodles with thai vegetables and tofu
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30 minMain disholive oil, Red onion, balsamic vinegar, brown bastard sugar, pork fillet, black peppercorns, butter, fresh thyme leaves,filetrollade with black pepper and onion jam
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20 minMain dishextra mature cheese, egg, dried thyme, pecans, bread-crumbs, butter,baked cheese in a nutmeg
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90 minMain dishchicken, lemon, laurel leaf, thyme, olive oil, sea salt, dried thyme, onion, White wine, butter,Chicken Out Of The Oven
Nutrition
325Calories
Sodium0% DV0g
Fat23% DV15g
Protein60% DV30g
Carbs4% DV13g
Fiber0% DV0g
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