Easy and quick weekend night meal loaded with your favorite vegetables and chicken.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 3 people
- 1/2 cup Carrot shredded fine
- 250 g boneless chicken breasts
- 1 cup Cabbage shredded fine
- 1/2 cup Capsicum shredded fine
- 1/2 cup Onions sliced
- 2 tbsp Garlic chopped
- 2 tbsp Food oil
- 200 g Noodles boiled and drained well
- 2 tbsp Vinegar
- 1/2 tbsp Soya sauce
- 1 tbsp Sugar
- Salt to taste
- 2 tbsp Corn flour
Cut chicken breast into thin stripes.Boil them for about 5-10 minutes.
Mix together the vinegar, soya sauce, sugar, salt, and cornflour and add enough water. Keep aside.
Heat the oil, add onions and garlic.
Saute till a little soft. Add the carrots, cabbage, and capsicum, stir-fry over high heat for a minute.
Add the water mixture, and chicken. Stir it continuously.
Add boiled noodles, mix well and cook for another 3-4 minutes. Serve the Chicken Noodles and enjoy.
Calories: 470kcal | Carbohydrates: 67g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 246mg | Potassium: 552mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4435IU | Vitamin C: 45.1mg | Calcium: 55mg | Iron: 1.9mg