Asia noodles with vegetables and chicken filet

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Asian wheat noodles (alternatively thin ribbon noodles)
  • 7-10 Tbsp Salt
  • 2 medium-sized carrots (à approx. 100 g)
  • 1 (approx. 200 g) red pepper
  • 1 collar Spring onions
  • 2 (approx. 300 g) Chicken filets
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 150 g frozen peas
  • 4 Eggs (size M)
  • 4-6 Tbsp Soy sauce
  • 7-10 Tbsp Cayenne pepper

Directions

  1. 1

    Cook the pasta in plenty of boiling salted water for about 5 minutes. Drain. Peel and wash the carrots and slice or cut them into fine strips. Clean, wash and cut the bell peppers and spring onions into fine strips. Wash chicken fillets, dab dry and cut into thin slices. Heat the oil in a wok or large frying pan. Fry the fillets for 2-3 minutes.

  2. 2

    Season with salt and pepper. Add all vegetables and noodles and fry for another 5 minutes. Whisk the eggs and pour over the noodles. Allow to set, turning and pushing together occasionally. Season to taste with soy sauce, cayenne pepper and possibly salt. Serve with extra soy sauce if desired. Arrange everything on a plate

Nutrition Facts

KCAL
670 kcal
CARBS
80 g
FATS
17 g
PROTEINS
42 g

Categories & Tags

Main DishesPasta