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🍽️ Vietnamese egg noodles with chicken and vegetables

422 kcal · 30 min · 4 servings

Ingredients

• 200 g egg noodles (Asian market)
• 250 g snow peas
• salt
• 2 carrots
• 500 g cooked chicken
• 2 cm fresh ginger
• 3 spring onions
• 2 tbsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• pepper (from the mill)

Instructions

1. 1. Cook the egg noodles in salted water until al dente. Follow the instructions on the package.
2. 2. Rinse the cooked noodles immediately under cold water.
3. 3. Let the noodles drain well.
4. 4. Wash the pods thoroughly.
5. 5. Trim the ends of the pods.
6. 6. Cook the pods for about 2 minutes in boiling salted water.
7. 7. Rinse the pods with cold water afterwards as well.
8. 8. Dry the pods.
9. 9. Cut the pods diagonally in half.
10. 10. Peel the carrots.
11. 11. Cut the carrots into thin strips.
12. 12. Cut the meat into bite-sized strips.
13. 13. Peel the ginger.
14. 14. Chop the ginger finely.
15. 15. Rinse the spring onions.
16. 16. Trim the ends of the spring onions.
17. 17. Cut the spring onions into thin rings.
18. 18. Heat the oil in a wok.
19. 19. Fry the vegetables together with the ginger and onions.
20. 20. Shake the wok constantly while doing so.
21. 21. Add the noodles and the meat.
22. 22. Fry everything briefly.
23. 23. Season the mixture with fish sauce.
24. 24. Add oyster sauce.
25. 25. Add soy sauce.
26. 26. Season the dish finally with pepper.
27. 27. Serve the dish on plates.

Nutrition per serving

• kcal: 422
• Protein: 40 g · Fett/Fat: 8 g · Carbs: 47 g