Chicken Stir-Fry with Oyster Sauce & Noodles
with mixed vegetables, cucumber & peanutsCalories
:
577 kcalProtein
:
32.7g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Tarwe
- Gluten
- Pinda's
- Sesamzaad
- Weekdieren
- Soja
- Noten
- Sesamzaad
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Marinated diced chicken
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ piece
Garlic
5 g
Ginger paste
200 g
Vegetable mix with cabbage
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
½ piece
Persian cucumber
5 milliliters
Sesame oil
(Contains: Sesamzaad)
15 g
Oyster sauce
(Contains: Weekdieren, Gluten, Soja, Tarwe)
Not included in your delivery
¼ piece
Low sodium chicken stock cube
1 teaspoon
White wine vinegar
1 tablespoon
Sunflower oil
1 teaspoon
[Reduced salt] ketjap manis
1 tablespoon
Water for the sauce
to taste
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2413 kJ
Calories577 kcal
Fat22.5 g
Saturated Fat3.3 g
Carbohydrate58.6 g
Sugar14 g
Dietary Fiber9 g
Protein32.7 g
Salt3.3 g
Trans Fat0.1 g
Potassium136.3 mg
Calcium13.8 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Crush or mince the garlic and roughly chop the peanuts.
- Slice the cucumber and transfer to a bowl, with the white wine vinegar (or use rice vinegar if preferred).
- Season to taste with salt and pepper, then toss well to combine. Set aside until serving, stirring occasionally.
2
- Heat a generous drizzle of sunflower oil in a wok over medium-high heat.
- Stir-fry the chicken with the ginger paste and the garlic for 5 minutes.
- Meanwhile, boil the noodles for 3 - 4 minutes, covered, then drain and rinse under cold water.
3
- Add the vegetable mix to the wok and stir-fry for 4 - 6 minutes.
- Add the noodles, the oyster sauce, the sesame oil, the ketjap and the water for the sauce.
- Stir-fry for 1 more minute, then add some sambal and soy sauce as preferred.
- Season to taste with salt and pepper.
4
- Serve the stir-fry on plates and garnish with the peanuts.
- Serve with the quick-pickled cucumber alongside.
