Asian frying pan
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 100 g ribbon noodles
- 7-10 Tbsp Salt
- 50 g Ginger Tuber
- 300 g Chicken filet
- 2 colourful peppers (e.g.: red and orange; approx. 250 g each)
- 1 (approx. 750 g) small head Chinese cabbage
- 30 g Cashew nuts
- 2 tablespoons (10 g each) Sesame Oil
- 7-10 Tbsp Pepper
- 6 tablespoons (20 g each) sweet-sour Asian sauce
- 3-4 tablespoons (10 g each) Soy sauce
Directions
- 1
Cook the pasta in boiling salted water for about 5 minutes, drain and drain. Peel ginger and cut into small cubes. Wash the chicken filet, dab dry and cut into strips.
- 2
Clean and wash the peppers and Chinese cabbage, also cut into strips. Roast the cashew nuts in a hot wok, remove. Heat the oil in the wok. Sauté the ginger and chicken strips in it for about 3 minutes. Season with salt and pepper and take out.
- 3
Stir-fry the prepared vegetables in the frying fat for about 7 minutes. Season with salt and pepper. Add noodles and fry. Fold in chicken fillet and cashew nuts. Stir in asia sauce. Season to taste with salt, pepper and soy sauce.
Nutrition Facts
KCAL
340 kcal
340 kcal
CARBS
33 g
33 g
FATS
13 g
13 g
PROTEINS
25 g
25 g
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