← All recipes

🍽️ Wok Chicken with Rice Noodles

546 kcal · 30 min · 4 servings

Ingredients

• 400 g thin rice ribbon noodles
• 250 g broccoli florets
• salt
• 2 garlic cloves
• 1 red chili pepper
• 2 handfuls sprouts
• 1 onion
• 250 g chicken breast fillet
• 5 tbsp light soy sauce
• 2 eggs
• 2 tbsp peanut oil

Instructions

1. 1. Pour boiling water over the rice noodles.
2. 2. Let the noodles soak for about 5 minutes.
3. 3. Drain the water.
4. 4. Rinse the noodles with cold water.
5. 5. Boil the broccoli in salted water for 2 to 3 minutes.
6. 6. Shock the broccoli immediately with cold water.
7. 7. Let the broccoli drain well.
8. 8. Peel the garlic.
9. 9. Chop the garlic finely.
10. 10. Wash the chili pepper.
11. 11. Remove the seeds from the chili.
12. 12. Chop the chili finely.
13. 13. Rinse the sprouts.
14. 14. Let the sprouts drain well.
15. 15. Peel the onion.
16. 16. Cut the onion in half.
17. 17. Slice the onion into strips.
18. 18. Rinse the chicken.
19. 19. Pat the meat dry.
20. 20. Cut the meat into strips.
21. 21. Mix the meat with the garlic.
22. 22. Add the chili to the meat.
23. 23. Add 2 tablespoons of soy sauce.
24. 24. Let the meat marinate briefly.
25. 25. Whisk the eggs with 2 tablespoons of soy sauce.
26. 26. Heat 1 tablespoon of oil in the hot wok.
27. 27. Fry the egg mixture into an omelette.
28. 28. Remove the omelette from the wok.
29. 29. Let the omelette cool briefly.
30. 30. Cut the omelette into strips.
31. 31. Sauté the onion in the wok with the remaining oil until translucent.
32. 32. Add the chicken.
33. 33. Fry the meat while stirring for about 2 minutes.
34. 34. Add the noodles.
35. 35. Add the sprouts.
36. 36. Add the broccoli.
37. 37. Finish frying everything together while stirring for 1 to 2 minutes.
38. 38. Fold in the omelette strips.
39. 39. Season with soy sauce.
40. 40. Serve the dish in bowls.

Nutrition per serving

• kcal: 546
• Protein: 26 g · Fett/Fat: 9 g · Carbs: 88 g