Noodle Bowl with Vegetables and Roasted Chicken

A bowl full of great flavors and healthy ingredients. A quick and easy dish to prepare, perfect for lunch or dinner.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 400 g Meat, chicken, breasts

  • 200 g Pasta, Rice noodles

  • 0.5 piece Bell pepper, red, fresh

  • 1 piece Small pumpkins

  • 2 piece Carrot, fresh

  • pieces Leek

  • pieces Cabbage, Chinese (pe-tsai), fresh

  • pieces Chili peppers, red chili, fresh

  • 1 handful Nuts, Indian, roasted, unsalted

  • 1 pinch Lemongrass

  • 30 g Frying fat, coconut

  • 2 spoons Oil, sesame

  • pieces Salt, table

  • 0.6 dl Soy sauce, shoyu, less salt

  • pieces Vinegar, balsamic

Steps

  1. Place the rice noodles in a bowl with cold water and let them soften for 30 minutes. Meanwhile, clean and wash the vegetables. Slice the bell pepper, zucchini, and carrot into thin strips, and chop the leek and Chinese cabbage into thin slices.

  2. Cut the chicken breasts into strips, lightly season with salt and pepper, and roast them in a pan with coconut oil.

  3. Heat a wok well and toast the cashew nuts without oil. Transfer the toasted cashews to a plate and pour sesame oil into the wok. Quickly stir-fry the carrot, zucchini, and bell pepper at high heat. Add the leek and finally the cabbage, ginger, and lemongrass. While stirring, add the drained noodles and pour everything with soy sauce. Cook until all ingredients are well heated, then transfer the contents to a bowl. Top with the roasted chicken strips and toasted cashews, sprinkle with fresh chili, and gently drizzle with mango vinaigrette. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 218.18 kcal
  • Fat: 10.6 g
    • Saturated Fat: 3.99 g
  • Carbohydrates: 19.15 g
    • Sugars: 0.78 g
  • Protein: 9.43 g
  • Fiber: 0.68 g

Advice

Instead of chicken, you can use shrimp or tofu.