Chicken Wing Noodle Stir-Fry
Recipe: #24787
August 31, 2016
Categories: Chicken, Bok Choy, Carrot, Asian Wok/Stir-Fry, Wings, Chicken Dinner, more
"From Recipe+ magazine (July 2016). To heat noodles cover with boiling water and gently stir till separated and then drain well."
Ingredients
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 by Step Method
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
No special items needed.