Asian noodles with chicken

Switch the language to: Deutsch

In this post, I’ll show you how you can easily prepare fried Asian noodles with a small vegetable garnish and chicken.

Most people are probably familiar with fried Asian noodles from the cardboard box. This also includes a proper street stall, wooden sticks and lots of fat. Because I really like to eat fried Asian noodles, but often do without them because of the fatty matter, I have now created my own recipe. My recipe is fresh, delicious and low in calories. You won’t find any additives here.

For my fried Asian noodles you only need Asian Mie noodles (even available from me in the supermarket), some chicken fillet, an organic egg, garlic, carrot, spring onion and sprouts as well as linseed oil and soy sauce. Then add salt and pepper as needed. And the recipe is just as simple: cut the carrot into fine sticks, separate the chicken into bite-sized pieces and cut the spring onions into rings. First, some oil is heated in a deep pan and the carrot sticks are fried with the chicken in them. There is also a pressed clove of garlic. The Mie noodles simply have to be briefly placed in hot water to cook. Then put them in the pan with the spring onions and the sprouts. Finally, all you have to do is toss the oil and soy sauce with the noodles and add salt and pepper to taste.

If you feel like reading more Asian recipes, have a look here around.

Easy recipe

Asian Noodles with Chicken

The ingredient list for Asian noodles with chicken is led by Mie noodles and chicken inner fillet. The result works for lunch or dinner.

Prep time

10 min

Cook time

15 min

Yield

2 servings

★ 3.3 · 7 ratings

Save on Pinterest Share Print

Ingredients

− 2 +

• 100 gMie noodles
• 120 gchicken inner fillet
• 30 gmung bean sprouts
• 1garlic clove
• 1carrot
• 1egg
• 3spring onions
• 2 tablespoonslinseed oil (optional sesame oil)
• 2 tablespoonssoy sauce
• salt, pepper

Copy ingredients

Instructions

Cook mode

1. Put the Mie noodles in hot water and let them stand for 5 minutes. Meanwhile, chop a clove of garlic, cut the carrot into thin sticks, cut the chicken into bite-sized pieces and slice the spring onion into rings.
2. Heat a deep pan with a little oil. Sauté the garlic, carrots and chicken in it, one by one. Season with salt and pepper. Drain the pasta and add it to the pan. Beat an egg and mix it with the contents of the pan
3. Add the spring onion and the sprouts. Drizzle everything with 2 tablespoons each of flax oil and soy sauce and mix well. Serve with extra soy sauce.

Nutrition per serving

Calories

444 kcal

Protein

24.8 g

Carbohydrates

45 g

Sugar

4.5 g

Fat

18.3 g

Saturated fat

2.6 g

Fibre

2.7 g

Salt

2.6 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.