Filipino Stir-fried Noodles and Chicken

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 22 minutes

配料

250 g (9 oz) rice vermicelli noodles

1 tbsp olive oil

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

1 onion, finely diced

1 tbsp freshly minced garlic

2 cups (150 g) finely sliced wombok cabbage or green cabbage

1 carrot, cut into matchsticks

1 celery stalk, finely sliced

100 g (3½ oz) snow peas (mangetout), trimmed

1 cup (250 ml) chicken stock

2 tbsp tamari or all-purpose soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce (see note 1 for substitutes)

1 tsp white sugar

1 tsp cracked black pepper

2 spring onions (scallions), sliced into batons

1 lime, quartered

步骤

Prepare the rice vermicelli noodles as per the packet instructions. (I soak them for 5 minutes in boiling water, before rinsing in cold water and draining.)

Heat the olive oil in a large, deep, heavy-based frying pan on medium–high heat.

Add the chicken. Cook for 3–4 minutes or until the pieces turn golden and are cooked through.

Add the onion and garlic. Cook, stirring, for 30 seconds.

Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.

Add the chicken stock, tamari, dark soy sauce, oyster sauce, sugar and pepper. Cook for 1 minute or until the sauce is simmering.

Add the noodles and toss them in the sauce for 1–2 minutes.

Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2). Toss the spring onion through and serve immediately with a squeeze of lime juice.

营养

• 每份大小: one pan
• 卡路里: 590
• 总脂肪: 10.3 g
• 饱和脂肪: 2.3 g
• 反式脂肪: 0 g
• 胆固醇: 119.3 mg
• 钠: 1303.8 mg
• 总碳水化合物: 84 g
• 膳食纤维: 11.3 g
• 总糖: 9.8 g
• 蛋白质: 39.2 g