Quick Noodles with Chicken and Vegetables by @cuisinovia

30 min

4 servings

🍗

300 g

Chicken breast

🍗

2 packs

Instant chicken noodles

🫒

30 ml

Olive oil

🧅

1 small

Red onion

🧄

2 cloves

Garlic

🫚

15 g

Ginger

🍲

250 ml

Chicken broth

🥕

1 medium

Carrot

🫑

1 small

Red bell pepper

🥬

200 g

Cabbage

🧅

2 medium

Spring onions

🥢

15 ml

Dark soy sauce

🐚

30 ml

Oyster sauce

🌶️

15 ml

Sweet chili sauce

🍶

15 ml

Mirin

  1. Cut
    • Chicken breast

    Cut the chicken into strips and place it in a bowl.

  2. Mix
    • Chicken breast
    • Olive oil
    • Red onion

    In a small bowl, mix all the ingredients for the sauce.

  3. Add
    • Chicken breast

    Add 3-4 tablespoons of the sauce to the bowl with the chicken and toss to coat.

  4. Heat
    • Olive oil

    Heat the olive oil in a large skillet or wok over high heat.

  5. Add
    • Red onion
    • Garlic
    • Ginger

    Add the onion, garlic, and ginger and saute for about 1-2 minutes until they begin to brown.

  6. Add
    • Chicken breast

    Add the chicken and saute until the outside changes color from pink to beige.

  7. Toss
    • Carrot

    Toss in the bell pepper and carrot and saute for 1 minute.

  8. Pour
    • Chicken breast
    • Red onion
    • Carrot

    Pour in the sauce, stir and push the chicken and vegetables to one side of the pan to make room for the noodles.

  9. Add
    • Chicken broth

    Add the noodles to the pan and pour in the broth.

  10. Rest
    • Chicken broth

    Let the noodles rest in the broth for a minute and turn over.

  11. Cook
    • Chicken breast
    • Red onion
    • Carrot

    Cook for another 30 seconds, then separate the noodles and toss them with the chicken and vegetables.

  12. Add
    • Cabbage

    Add the cabbage and stir for 1 minute until the noodles are cooked through.

  13. Garnish
    • Spring onions

    Garnish with fresh spring onions and serve immediately.

Quick Noodles with Chicken and Vegetables by @cuisinovia

30 min

4 servings

🍗

300 g

Chicken breast

🍗

2 packs

Instant chicken noodles

🫒

30 ml

Olive oil

🧅

1 small

Red onion

🧄

2 cloves

Garlic

🫚

15 g

Ginger

🍲

250 ml

Chicken broth

🥕

1 medium

Carrot

🫑

1 small

Red bell pepper

🥬

200 g

Cabbage

🧅

2 medium

Spring onions

🥢

15 ml

Dark soy sauce

🐚

30 ml

Oyster sauce

🌶️

15 ml

Sweet chili sauce

🍶

15 ml

Mirin

Preparation Steps

  1. Step 1/13

    Cut the chicken into strips and place it in a bowl.

  2. Step 2/13

    In a small bowl, mix all the ingredients for the sauce.

  3. Step 3/13

    Add 3-4 tablespoons of the sauce to the bowl with the chicken and toss to coat.

  4. Step 4/13

    Heat the olive oil in a large skillet or wok over high heat.

  5. Step 5/13

    Add the onion, garlic, and ginger and saute for about 1-2 minutes until they begin to brown.

  6. Step 6/13

    Add the chicken and saute until the outside changes color from pink to beige.

  7. Step 7/13

    Toss in the bell pepper and carrot and saute for 1 minute.

  8. Step 8/13

    Pour in the sauce, stir and push the chicken and vegetables to one side of the pan to make room for the noodles.

  9. Step 9/13

    Add the noodles to the pan and pour in the broth.

  10. Step 10/13

    Let the noodles rest in the broth for a minute and turn over.

  11. Step 11/13

    Cook for another 30 seconds, then separate the noodles and toss them with the chicken and vegetables.

  12. Step 12/13

    Add the cabbage and stir for 1 minute until the noodles are cooked through.

  13. Step 13/13

    Garnish with fresh spring onions and serve immediately.

Composition

Ingredients

Types

Meat, Pantry, Vegetables

Ingredients

Chicken breast, Instant chicken noodles, Olive oil, Red onion, Garlic, Ginger, Chicken broth, Carrot, Red bell pepper, Cabbage, Spring onions, Dark soy sauce, Oyster sauce, Sweet chili sauce, Mirin

Notes

Chicken breast (cut into strips, or thigh), Instant chicken noodles (Mitsides brand), Red onion (small, sliced), Garlic (finely chopped), Ginger (finely chopped), Chicken broth (Mitsides brand), Carrot (cut into thin sticks), Red bell pepper (small, cut into strips), Cabbage (cut into strips), Spring onions (fresh, chopped), Dark soy sauce (for the sauce), Oyster sauce (for the sauce), Sweet chili sauce (for the sauce), Mirin (or white wine or water)

Allergens

to inform

Dietetics

Dietary regimen

Omnivore

Calories

380 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 32g, Fat: 12g, Fiber: 3g

Nutritional Information

Minerals

Iron: 2.1mg, Calcium: 45mg, Potassium: 420mg, Magnesium: 35mg, Zinc: 1.8mg

Vitamins

Vitamin A: 280IU, Vitamin C: 25mg, Vitamin B12: 0.45μg, Vitamin B6: 0.6mg, Folate: 32μg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Cutting board, Knife, Small bowl, Wooden spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Asian, Chinese

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Chewy, Crunchy, Tender

Flavors

Umami, Sweet, Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 hour (Keep in an airtight container,Consume same day,Avoid direct sunlight), fridge : 3 days (Store in an airtight container,Keep at 4°C or below,Reheat before consuming), freezer : 1 month (Freeze in portions in airtight containers,Thaw in refrigerator overnight,Do not refreeze after thawing)