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Chinese style fried noodles

Chinese style fried noodles

Preparation time:
35 min
Difficulty level:

Nutritional values:

40 g
33 g
20 g


Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Olive oilOlive oil 1 Tablespoon
Sugar (white)Sugar (white) ⅓ Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Mung bean sprouts, soybean sproutsMung bean sprouts, soybean sprouts 30 g
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 1 Teaspoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 80 g
Sesame oilSesame oil 1 Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Wok noodles Szechuan (raw)Wok noodles Szechuan (raw) 100 g


Step 1:
Prepare pasta as described on the package.
Step 2:
Cut chicken breast into bite size pieces. Put in a pot of boiling, salted water. When the meat is cooked, remove and drain.
Step 3:
Heat a little oil in a wok or suitable pan. In it briefly fry the beaten egg and stir. Add about a tablespoon (you can use more if you like) of finely chopped onions and continue to fry briefly. Add a handful each of carrot strips and leeks to the pan and fry briefly.
Step 4:
Add the finished cooked and drained pasta. Season with salt, sugar, and soy sauce, mix well and continue frying. Add meat and a handful of bean sprouts and mix in. Mix in some white pepper and a little sesame oil and serve.

Macronutrient distribution:

The recipe Chinese style fried noodles is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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