Asian-style one-pan meal of egg noodles, chicken strips, cabbage, carrot and red pepper tossed in a wok with ginger, garlic and soy sauce. Quick and high in protein.
Ingredients
Instructions
- 1
Slice the chicken breast into thin strips. Finely shred the cabbage, julienne the carrot and red pepper, slice the green onions on the diagonal and grate the garlic and ginger.
- 2
Heat half the sunflower oil in a wok or large skillet over high heat; stir-fry the chicken for 5-6 minutes until browned at the edges and cooked through, then set aside.
- 3
Add the remaining sunflower oil; stir the garlic and ginger for 30 seconds, then add the carrot, red pepper and cabbage and stir-fry over high heat for 3-4 minutes, keeping them crisp.
- 4
Add the noodles, chicken and soy sauce and toss continuously for 2-3 minutes until the noodles absorb the sauce and are hot.
- 5
Add the green onions and sesame oil, toss for 30 seconds more and serve at once.
Nutrition
Per serving
| Calories | 466 kcal |
|---|---|
| Protein | 29 g |
| Carbs | 50 g |
| Fat | 17 g |
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