Chicken Stir-Fry with Wholewheat Noodles
with vegetables, Korean-style spices & chili pepper
4.0
(1,5K)
Chicken thigh is a popular cut of chicken. The meat is darker and slightly fattier than the breast, making it more tender and flavoursome!
Tags:
Calorie Smart
•Family
Allergens:
Tarwe
•Sesamzaad
•Soja
•Gluten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
¼ piece
Red chili pepper
½ piece
Garlic
100 g
Chicken thigh strips
200 g
Vegetable mix with cabbage
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ sachet(s)
Javanese wok paste
(Contains: Tarwe, Sesamzaad, Soja)
½ piece
Carrot
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] ketjap manis
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2420 kJ
Calories578 kcal
Fat22.7 g
Saturated Fat5.3 g
Carbohydrate61.5 g
Sugar22 g
Dietary Fiber10.3 g
Protein27.6 g
Salt2.8 g
Calcium17.5 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.
Utensils
•Pan
•Grater
•Wok with Lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the noodles.
- Deseed and finely chop the red chili pepper.*
- Crush or mince the garlic.
- Grate the carrot.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat the sunflower oil in a wok over medium-high heat.
- Fry the chicken thigh strips with the garlic, Javanese wok paste and red chili pepper for 2 - 3 minutes, then add the vegetable mix, carrot and Korean-style spices.
- Stir in the soy sauce and ketjap, then cover with the lid and fry for 5 - 7 minutes.
- Season to taste with salt and pepper.
3
- In the meantime, break the noodles directly into the boiling water and cook for 3 - 4 minutes.
- Reserve some of the cooking liquid, then drain the noodles and transfer them to the wok.
- Add 1 tbsp cooking liquid per person and stir-fry for 1 minute over high heat.
4
- Serve the stir-fry on plates.
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