Chinese egg noodles with oriental vegetables, chicken and coriander
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15 minutes
Ingredients
For 4 persons
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250 g
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50 g
ginger
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100 g
baby corn
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100 g
snow peas
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100 g
soy sprouts
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2
chicken fillets
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1 tsp
sesame oil
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1 tbsp
sesame seeds
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2 tbsp
groundnut oil
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a few sprigs of coriander
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salt and pepper
Egg noodles Chinese style
Soubry Egg noodles Chinese style are long and narrow. Easy to prepare and delicious with all kinds of Asian dishes. The adding of egg gives these egg noodles more of a yellow colour, making them somewhat more resistant to boiling over and/or sticking. Put the egg noodles in boiling water, remove the pot from the heat and cook for 4 minutes to get perfect Chinese noodles. Try a portion of Soubry Egg noodles Chinese style with beef and stir-fried vegetables…ready in no time and delicious!
Prepared with free-range eggs.
Wholewheat Mie Chinese style
Soubry Wholewheat Mie are tasty fine long Chinese style noodles. They are a source of dietary fibre, iron, magnesium, phosphorus and zinc. In addition, they are low in fat. The noodles are easily portioned, 1 nest per person, and ready in 4 minutes! Make a delicious stir-fry dish with fresh vegetables, meat or fish and Soubry Mie in no time. These fine, long noodles also give just the right flavour to classic Asian dishes such as bami goreng, Chinese soup, chicken teriyaki or even sweet and sour duck.
Preparation
- Toast the sesame seeds in a dry pan until golden.
- Cut the green celery into small cubes.
- Cut the vegetables into pieces of equal size.
- Cut the chicken fillets into fine strips and fry them in the pan. Season with salt and pepper.
- Fry the ginger with the chicken and add the vegetables: first the hard ones, then the softer ones.
- Cook the egg noodles al dente in plenty of water, then pour off and drain.
- Add the egg noodles to the cooked vegetables.
- Season with the shredded cilantro, sesame seeds and sesame oil.
