Chinese Noodles with Chicken by @lojdovale
4 servings
๐
300 g
Chicken breast
๐ซ
3 tbsp
Rapeseed oil
๐ฅ
300 g
Carrot
๐ฅฌ
400 g
White cabbage
๐ง
300 g
Onion
๐
6
Mushrooms
๐
200 g
Chinese noodles
๐ซ
15 ml
Sesame oil
๐ฌ
12 g
Cane sugar
๐ฅข
45 ml
Soy sauce
Slice
chicken breast
Slice the chicken breast into thin bite-size strips.
- Peel
carrot
Peel and julienne the 4 carrots.
Shred
white cabbage
onion
Shred the white cabbage and thinly slice the 2 onions.
- Slice
button mushroom
Slice the 6 button mushrooms.
Whisk
sesame oil
cane sugar
soy sauce
Whisk the sesame oil, cane sugar, and soy sauce until the sugar is mostly dissolved.
Heat
- rapeseed oil
Heat 1 tablespoon of rapeseed oil in a wok over high heat.
- Stir-fry
- chicken breast
Stir-fry the chicken breast for 4 to 5 minutes until browned and cooked through.
Transfer
- chicken breast
Transfer the cooked chicken breast from the wok to a bowl.
Add- rapeseed oil
Add the remaining 2 tablespoons of rapeseed oil to the wok and heat it.
- Stir-fry
- carrot
Stir-fry the carrots for 3 minutes until slightly softened.
- Add
- white cabbage
Add the shredded white cabbage and stir-fry for 5 minutes.
- Add
- onion
Add the sliced onion and stir-fry for 3 minutes until softened.
- Add
- button mushroom
Add the sliced button mushrooms and stir-fry for 3 minutes.
- Return
- chicken breast
- carrot
- white cabbage
Return the cooked chicken breast to the wok and toss with the vegetables.
- Add
Chinese noodles- sesame oil
- cane sugar
Add the Chinese noodles and pour the prepared sauce over everything.
- Toss
- Chinese noodles
- chicken breast
- carrot
Toss for 2 to 3 minutes until the noodles are heated and evenly coated with sauce.
Chinese Noodles with Chicken by @lojdovale
4 servings
๐
300 g
Chicken breast
๐ซ
3 tbsp
Rapeseed oil
๐ฅ
300 g
Carrot
๐ฅฌ
400 g
White cabbage
๐ง
300 g
Onion
๐
6
Mushrooms
๐
200 g
Chinese noodles
๐ซ
15 ml
Sesame oil
๐ฌ
12 g
Cane sugar
๐ฅข
45 ml
Soy sauce
Preparation Steps
Step 1/16
Slice the chicken breast into thin bite-size strips.
Step 2/16
Peel and julienne the 4 carrots.
Step 3/16
Shred the white cabbage and thinly slice the 2 onions.
Step 4/16
Slice the 6 button mushrooms.
Step 5/16
Whisk the sesame oil, cane sugar, and soy sauce until the sugar is mostly dissolved.
Step 6/16
Heat 1 tablespoon of rapeseed oil in a wok over high heat.
Step 7/16
Stir-fry the chicken breast for 4 to 5 minutes until browned and cooked through.
Step 8/16
Transfer the cooked chicken breast from the wok to a bowl.
Step 9/16
Add the remaining 2 tablespoons of rapeseed oil to the wok and heat it.
Step 10/16
Stir-fry the carrots for 3 minutes until slightly softened.
Step 11/16
Add the shredded white cabbage and stir-fry for 5 minutes.
Step 12/16
Add the sliced onion and stir-fry for 3 minutes until softened.
Step 13/16
Add the sliced button mushrooms and stir-fry for 3 minutes.
Step 14/16
Return the cooked chicken breast to the wok and toss with the vegetables.
Step 15/16
Add the Chinese noodles and pour the prepared sauce over everything.
Step 16/16
Toss for 2 to 3 minutes until the noodles are heated and evenly coated with sauce.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
421 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
25 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
16 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@lojdovale
Origin
Cuisine
Chinese, Czech
Geographic
Czech Republic, Central Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos