Filter
Reset
Sort ByRelevance
CHRISTINA KANDIL
Thai chicken noodles with eggplant
Noodles with green beans, chicken breast, eggplant and wok sauce with ginger
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Cut the chicken fillet and aubergine into cubes.
-
Boil the green beans in water with salt in 6 minutes until al dente.
-
Cook the noodles according to the instructions on the package.
-
Heat the oil in a stirring fruit the onion 1 min. Add the chicken and brown in 3 min.
-
Add the eggplant to the chicken and cook for another 4 minutes.
-
Add the green beans and wok sauce and stir-fry for another 1 minute. Season with pepper.
-
Cut the coriander coarsely. Divide the noodles over bowls. Spoon the chicken and vegetables and sprinkle with the coriander.
Blogs that might be interesting
-
40 minMain dishpeanut oil, sunflower oil, onion, garlic, sambal trassi, baking flour, Laos, coconut milk, couscous, flat leaf parsley, fresh celery leaves, red pointed pepper, feta,pointed pepper with cauliflower curry and couscous
-
115 minMain dishshallot, fresh fig, balsamic vinegar, traditional olive oil, granulated sugar, fresh thyme, garlic, fennel seed, Pork roast, pancetta,pork roulade with bacon, figs and balsamic onions
-
55 minMain dishQuinoa, Spinach, egg, chives, garlic, onion, Parmesan cheese, bread-crumbs, fennel bulb, olive oil, Christmas, sunflower oil, pita bread, thyme,vegetarian burgers with braised fennel
-
15 minMain dishmedium sized egg, 100% peanut butter natural, water, sambal manis, ketjapmarinademanis, baked onions, cut pointed cabbage, bean sprouts, cucumber, fresh white baguette, carrot julienne,gado gado roll
Nutrition
370Calories
Sodium27% DV640mg
Fat15% DV10g
Protein58% DV29g
Carbs13% DV38g
Fiber20% DV5g
Loved it