Chicken with Noodles & Stir-Fried Vegetables
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 440.0
- Total Fat: 8.3 g
- Cholesterol: 105.6 mg
- Sodium: 988.9 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 6.6 g
- Protein: 35.5 g
View full nutritional breakdown of Chicken with Noodles & Stir-Fried Vegetables calories by ingredient
Introduction
This is a variation on Salmon with Noodles & Stir-Fried Vegetables. Cooking time and a couple of the ingredients are different, but it's just as quick and easy. If you don't like fish, give this a try instead. This is a variation on Salmon with Noodles & Stir-Fried Vegetables. Cooking time and a couple of the ingredients are different, but it's just as quick and easy. If you don't like fish, give this a try instead.Number of Servings: 1
Ingredients
-
100g chicken breast, diced
50g egg noodles
1 tsp olive oil
1 clove garlic, crushed or finely chopped
1 tsp root ginger, grated
1/4 tsp dried chilli flakes
˝ medium onion, sliced
˝ red pepper, sliced
1 large mushroom, sliced
85g sugar snap peas
1 tbsp soy sauce
150 ml water
Directions
Boil a kettle for the noodles. Dice the chicken and prepare the vegetables.
Place the noodles in a pan, cover with boiling water and simmer for 2-3 minutes, according to the packet instructions.
While the noodles are cooking, heat the oil in a large non-stick frying pan over a high heat and stir-fry the chicken for 2-3 minutes until sealed and beginning to brown.
Add the garlic and ginger to the pan and stir continuously for 1 minute, making sure the garlic doesn’t burn. If it starts to stick add a little water to the pan.
Add all of the vegetables and the chilli flakes to the pan and stir for 2-3 minutes, adding just enough water to stop the mixture from sticking.
Add the soy sauce and a little more water, if needed.
Ensure the chicken is thoroughly cooked before adding the drained noodles to the pan. Stir until the noodles have absorbed the juices from the pan and everything is evenly combined.
Place the noodles in a pan, cover with boiling water and simmer for 2-3 minutes, according to the packet instructions.
While the noodles are cooking, heat the oil in a large non-stick frying pan over a high heat and stir-fry the chicken for 2-3 minutes until sealed and beginning to brown.
Add the garlic and ginger to the pan and stir continuously for 1 minute, making sure the garlic doesn’t burn. If it starts to stick add a little water to the pan.
Add all of the vegetables and the chilli flakes to the pan and stir for 2-3 minutes, adding just enough water to stop the mixture from sticking.
Add the soy sauce and a little more water, if needed.
Ensure the chicken is thoroughly cooked before adding the drained noodles to the pan. Stir until the noodles have absorbed the juices from the pan and everything is evenly combined.