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CHRISTINA KANDIL
Thai chicken noodles with eggplant
Noodles with green beans, chicken breast, eggplant and wok sauce with ginger
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Ingredients
Directions
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Chop the onion. Cut the chicken fillet and aubergine into cubes.
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Boil the green beans in water with salt in 6 minutes until al dente.
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Cook the noodles according to the instructions on the package.
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Heat the oil in a stirring fruit the onion 1 min. Add the chicken and brown in 3 min.
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Add the eggplant to the chicken and cook for another 4 minutes.
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Add the green beans and wok sauce and stir-fry for another 1 minute. Season with pepper.
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Cut the coriander coarsely. Divide the noodles over bowls. Spoon the chicken and vegetables and sprinkle with the coriander.
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Nutrition
370Calories
Sodium27% DV640mg
Fat15% DV10g
Protein58% DV29g
Carbs13% DV38g
Fiber20% DV5g
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