DinnerBooks
Chicken Wok with noodles

Chicken Wok with noodles

Cooking Time45 m
Ingredients16
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
When the time is scarce but the craving big, a chickenwok is hard to beat. Here, peppers, minimajs and purjolök meet with ginger, soy and sweet chili in a boiler that smells good after the first step. It gets fast, colorful and really good.

Ingredients

4 servings
  • Step: 1
    4 port eggs
  • Step: 2
    2 st red peppers
  • Step: 3
    1/2 st purjolök
  • Step: 4
    1 burk minimajs (425 g)
  • Step: 5
    1 msk fresh ginger
  • Step: 6
    1/2 dl sweet chili sauce
  • Step: 7
    2 msk japanese soy
  • Step: 8
    1/2 dl water
  • Step: 9
    600 g stretched chicken file
  • Step: 10
    1 msk oil
  • Step: 11
    salt
  • Step: 12
    pepper
  • Step: 13
    1 dl roasted cashew nuts
  • Step: 14
    1 st lime
  • Step: 15
    1 msk roasted sesame seeds
  • Step: 16
    1 st cake of coriander

Instructions

  • Step: 1
    Put on a pot of water to the noodles.
  • Step: 2
    Divide, core out and shreddle the pepper. Ansa, rinse and slice the purjolöken. Let the minimai run off and share them in the middle. Scale and tear the ginger well.
  • Step: 3
    Mix sweet chili, soy, ginger and water.
  • Step: 4
    Stop the chicken in half the oil in a high heat pan until it gets fine paint. Salt and pepper. Lift up on a plate.
  • Step: 5
    Stoke peppers and purjolk in the rest of the oil. Stir down the minimajs, chicken and sweet chilib landing. Let everything get warm.
  • Step: 6
    Cook the noodles as directed on the packaging.
  • Step: 7
    Serve immediately with optional accessories.

Näring

Calories480kcal
Carbohydrates51g
Fat8g
Protein46g
Serving Size4serving

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