Chinese Noodles with Chicken by @lojdovale

40 min
Medium

4 servings

πŸ—

300 g

Chicken Breast

🌻

3 tbsp

Rapeseed Oil

πŸ₯•

300 g

Carrot

πŸ₯¬

400 g

White Cabbage

πŸ§…

300 g

Onion

πŸ„

6

Mushrooms

🍜

200 g

Chinese Noodles

πŸ«—

15 ml

Sesame Oil

🍬

12 g

Cane Sugar

🍢

45 ml

Soy Sauce

Preparation Steps

  1. Step 1/16

    Slice the chicken breast into thin bite-size strips.

    chicken breast
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  2. Step 2/16

    Peel and julienne the 4 carrots.

    carrot
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  3. Step 3/16

    Shred the white cabbage and thinly slice the 2 onions.

    white cabbage
    onion
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  4. Step 4/16

    Slice the 6 button mushrooms.

    button mushroom
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  5. Step 5/16

    Whisk the sesame oil, cane sugar, and soy sauce until the sugar is mostly dissolved.

    sesame oil
    cane sugar
    soy sauce
    πŸ₯£mixing bowl
    πŸ₯„measuring spoons

  6. Step 6/16

    Heat 1 tablespoon of canola oil in a wok over high heat.

    canola oil
    πŸ₯˜wok
    πŸ₯„spatula

  7. Step 7/16

    Stir-fry the chicken breast for 4 to 5 minutes until browned and cooked through.

    chicken breast
    πŸ₯˜wok
    πŸ₯„spatula

  8. Step 8/16

    Transfer the cooked chicken breast from the wok to a bowl.

    chicken breast
    πŸ₯˜wok
    πŸ₯„spatula
    πŸ₯£mixing bowl

  9. Step 9/16

    Add the remaining 2 tablespoons of canola oil to the wok and heat it.

    canola oil
    πŸ₯˜wok
    πŸ₯„spatula

  10. Step 10/16

    Stir-fry the carrots for 3 minutes until slightly softened.

    carrot
    πŸ₯˜wok
    πŸ₯„spatula

  11. Step 11/16

    Add the shredded white cabbage and stir-fry for 5 minutes.

    white cabbage
    πŸ₯˜wok
    πŸ₯„spatula

  12. Step 12/16

    Add the sliced onion and stir-fry for 3 minutes until softened.

    onion
    πŸ₯˜wok
    πŸ₯„spatula

  13. Step 13/16

    Add the sliced button mushrooms and stir-fry for 3 minutes.

    button mushroom
    πŸ₯˜wok
    πŸ₯„spatula

  14. Step 14/16

    Return the cooked chicken breast to the wok and toss with the vegetables.

    chicken breast
    carrot
    white cabbage
    onion
    button mushroom
    πŸ₯˜wok
    πŸ₯„spatula

  15. Step 15/16

    Add the Chinese noodles and pour the prepared sauce over everything.

    🍜Chinese noodles
    sesame oil
    cane sugar
    soy sauce
    πŸ₯˜wok
    πŸ₯„spatula

  16. Step 16/16

    Toss for 2 to 3 minutes until the noodles are heated and evenly coated with sauce.

    🍜Chinese noodles
    chicken breast
    carrot
    white cabbage
    onion
    button mushroom
    sesame oil
    cane sugar
    soy sauce
    πŸ₯˜wok
    πŸ₯„spatula

Composition

Ingredients

Types

Meat, Vegetables, Grains, Noodles, Oil, Sweetener, Condiments

Ingredients

Chicken breast, Rapeseed oil, Carrot, White cabbage, Onion, Mushrooms, Chinese noodles, Sesame oil, Cane sugar, Soy sauce

Allergens

Gluten, Sesame, Soy

Dietetics

Dietary regimen

High Protein, Dairy Free

Calories

421 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 52g, Fat: 13g, Fiber: 6g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 560mg, Iron: 2.8mg, Calcium: 75mg

Vitamins

Vitamin A: 820Β΅g, Vitamin C: 36mg, Vitamin B6: 0.55mg, Vitamin B12: 0.25Β΅g

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, wok, spatula, mixing bowl, measuring spoons

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Noodle Dish

Occasions

Lunch, Dinner, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Chinese-Inspired, Czech Fitness

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Tender, Crisp-tender, Chewy, Juicy

Flavors

Savory, Umami, Sweet, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Keep at or below 4Β°C / 40Β°F,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Thaw in the refrigerator before reheating,Texture of noodles and vegetables may soften)