Colorful fried noodles

For 4 people
  • 400 g Chicken fillet
  • 6 EL Soy Sauce
  • 250 g Chinese wheat ribbon noodles
  • Salt
  • 1 can (s) (236 ml) Pineapple slices
  • 500 g Peppers (red, yellow and green)
  • 125 g Bean sprouts
  • 1 glass (330 g) Bamboo shoots in strips (weight 190 g)
  • 3 EL Oil
  • 2 TL Sambal Oelek
  • Chinese chives
30 minutes
light
1.
Wash the chicken fillet, pat dry, cut into thin slices en and drizzle with 2 tablespoons of soy sauce. Soak the pasta in cold water for 2 minutes. Bring the salted water to the boil, drain the pasta and cook in the salted water for 3 minutes.
2.
Drain the pasta. Drain the pineapple and cut into pieces. Clean and wash the peppers and cut into small pieces. Wash sprouts. Drain the bamboo. Heat the oil in a large pan or wok.
3.
Sear the meat in it. Add paprika, sprouts, pineapple and bamboo and fry briefly. Fold in the pasta. Season with salt, 4 tablespoons of soy sauce and sambal oelek. Wash the chives, cut into rolls and sprinkle over the fried noodles.
1 person approx.:
  • 430 kcal
  • 1800 kJ
  • 35 g protein
  • 11 g fat
  • 41 g carbohydrates

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