Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. Boil the pasta in boiling water until tender.
Step 2:
Peel and slice the vegetables randomly. Chop the cabbage into thin strips, I cut the onion and carrot into half rings. Peel and chop the garlic finely. Fry the garlic in two types of oil. Cut the chicken fillet into pieces. Put the fillets in a frying pan and fry.
Step 3:
When the meat changes color and is fried, pour 1.5 tablespoons of soy sauce into the pan and mix. Continue to fry the meat for 2-4 minutes.
Step 4:
In another frying pan, fry the chopped onion in vegetable oil. Add the chopped carrots.
Step 5:
Place the chopped cabbage in the pan with the vegetables. Mix it up. Stir-fry everything for 5 minutes. Pour in 1.5 tablespoons of soy sauce. Add ground black pepper, you can use different herbs (rosemary, dried basil).
Step 6:
Transfer the fried meat to the vegetables in the pan. Add the boiled pasta. Mix it up.
Step 7:
Put the resulting dish on serving plates and serve to the table. I use Japanese sushi bowls. It is best to serve the dish on a flat dish.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Rice noodles - 109 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Sesame oil - 899 kcal/100g
