Stir-fried noodles with Sweet Palermos and chicken fillet
Ingredients
400 g of chicken thigh fillets
2 sweet palermo pepper (one red and one yellow)
150 g of mangetouts
150 g of baby corn
15 g of fresh coriander
300 g of stir-fry noodles
4 tbsp of sesame seeds
4 tbsp of oil for frying
2 cloves of garlic
40 ml of kicap manis
6 tbsp of soy sauce
1 tsp of sriracha or sambal
4 servings
Calories~638 kcal
Protein~34 g
Carbs~59 g
Fat~31 g
Fiber~6 g
Sugar~13 g
Total recipe
Calories~2,550 kcal
Protein~135 g
Carbs~235 g
Fat~125 g
Fiber~25 g
Sugar~50 g
Method
Step 1
Cook the noodles according to the instructions on the packet, then rinse them off in cold water to stop the cooking process. Put the noodles to one side for later.
Step 2
In a dry frying pan, toast the sesame seeds until golden brown, then set them aside for later.
Step 3
Heat 2 tablespoons of oil in a wok or deep frying pan and fry the chicken over a medium heat for approximately 5 minutes until cooked, then remove from the pan. Heat 2 more tablespoons of oil and then stir-fry the vegetables for several minutes until they are cooked but still have a bit of crunch. Add the garlic a minute before the end. Then add the chicken back to the pan along with the ketjap manis, soy sauce, Sriracha or sambal and mix together. Lastly, add the noodles and then stir everything together for several minutes until it is piping hot all the way through.
Step 4
Serve the noodle mixture in bowls or on deep plates, garnished with a little coriander and a sprinkle of sesame seeds. Serve immediately.
