Soy noodle bowl with chicken
Egg noodles stir fried with chicken, cabbage, carrot and pepper in soy sauce and sesame oil.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 676 kcal
- Protein
- 41.3 g
- Carbohydrates
- 87 g
- Fat
- 17.9 g
- Fiber
- 8.4 g
Per serving
- Calories
- 676 kcal
- Protein
- 41.3 g
- Carbohydrates
- 87 g
- Fat
- 17.9 g
- Fiber
- 8.4 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 501 mcg
- C
- 89.3 mg
- E
- 0.1 mg
- K
- 72.9 mcg
- B9
- 25.8 mcg
- B12
- 0.3 mcg
- Fe
- 4.2 mg
- Ca
- 48.8 mg
- Mg
- 17.6 mg
Ingredients
- Egg noodles dry — 100 g
- Chicken breast — 100 g
- White cabbage — 60 g
- Carrot — 50 g
- Bell pepper — 50 g
- Green onion — 10 g
- Garlic — 5 g
- Soy sauce — 20 g
- Sesame oil — 8 g
- Sesame seeds — 5 g
Cooking instructions
- Cut the chicken breast into thin strips.
- Shred the white cabbage.
- Cut the carrot and bell pepper into matchsticks.
- Mince the garlic and slice the green onion.
- Boil the egg noodles for 4 minutes and drain them.
- Heat the sesame oil in a wok over high heat.
- Stir fry the chicken for 5 minutes until cooked through.
- Add the carrot and cabbage and cook for 3 minutes.
- Add the bell pepper and garlic and cook for 2 minutes.
- Add the noodles and the soy sauce and toss for 2 minutes.
- Divide the noodles into a deep bowl.
- Sprinkle with the sesame seeds and green onion and serve hot.