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Chinese Noodles with Chicken and Vegetables

Noodles get a lot more interesting when you add vegetables — and it turns out delicious! This dish follows a Chinese recipe, and Chinese-style noodles are my family's all-time favorite.

Ksyunya••Author avatar
Recipe author
Chinese noodles breast onion carrot pepper
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 8 g
Fats 11 % 2 g
Carbohydrates 44 % 8 g
74 kcal
GI: 88 / 13 / 0

Cooking method

Cooking time: 40 min

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    胃口好

  • Rinse and peel the vegetables and cut them into very thin strips. Slice the onion into half-rings. Sauté each type of vegetable separately in a skillet with a little olive oil until soft. Bone the chicken breasts and cut them into 1/4-inch-thick strips. Put the chicken in a bowl, toss with a little soy sauce and 2 tbsp olive oil, and let it marinate for 15 minutes. Then fry the meat in a hot skillet until it forms a crisp crust. Season the chicken with pepper and sugar. Combine the chicken and vegetables in a pot and toss everything together. Cook the rice (or egg) noodles until tender in salted water, then drain them in a colander. Add the noodles to the chicken and vegetables. Serve the Chinese noodles hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Rice noodles - 109  kcal/100g

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