Chicken Wing Noodle Stir-Fry

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From Recipe+ magazine (July 2016). To heat noodles cover with boiling water and gently stir till separated and then drain well."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (412.1 g)
  • Calories 729.2
  • Total Fat - 15.5 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 599.7 mg
  • Sodium - 659.5 mg
  • Total Carbohydrate - 85.2 g
  • Dietary Fiber - 5 g
  • Sugars - 4 g
  • Protein - 59.7 g
  • Calcium - 81.5 mg
  • Iron - 10.4 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 1.4 mg

Step 1

Heat a wok or large frying pan over moderate heat and add oil, swirl to coast surface.

Step 2

Stir-fry chicken wings, in batches, for 3 minutes or until browned and transfer to a heatproof plate.

Step 3

Add capsicum, carrot, garlic and ginger to work, stir-fry for 1 minutes or until almost tender.

Step 4

Whisk kecap manis, the water and oyster sauce in a jug and then add sauce mixture to wok, return chicken wings to wok, cover and cook for 5 minutes or until chicken is cooked through.

Step 5

Add bok choy and onion and stir-fry for 1 minute or until bok choy begins to wilt and then add noodles, stir-fry for 1 minute or until combined and serve sprinkled with sesame seeds.

Tips & Variations


No special items needed.

Tags : Dinner

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