50 min
Type of dish: Birds, Vegetables, Pastas
Temperature: Room temperature
Cuisine type: American cuisine
Allergens
Gluten
Gluten
Sesame
Sesame
Soy
Soy
Traces of eggs
Traces of eggs
Traces of lupins
Traces of lupins
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Pineapple 0.4 kg
Courgette 0.5 kg
Salad tomato 0.35 kg
Red cabbage 0.2 kg
Noodles 0.4 kg
Multicereals 0.05 kg
Soya sauce 0.05 l
Elaboration
  • Cook the noodles in plenty of salted boiling water for a few minutes and then cool and add a little olive oil.
  • Vacuum pack the chicken breasts and cook them at 90 ºC for 45 minutes, then lower the temperature and chop into 2 cm cubes.
  • Peel the pineapple and then chop into 1 cm cubes.
  • Chop the vegetables:
    • The courgette into strips and then scald.
    • The tomatoes into 1 cm cubes.
    • The red cabbage into fine julienne.

HOW TO SERVE

  • Place the noodles in a bowl.
  • Place the chicken on top.
  • Next to the chicken, place the courgette strips, tomato cubes, red cabbage cut into julienne and pineapple cubes.
  • Sprinkle over the seed mix on top.
  • Season the poke with a sauce of your choice.
Nutritional information (1 portion)
Fiber 5.35 g
Saturates 1.18 g
Monounsaturated fatty acids 1.92 g
Polyunsaturated fatty acids 1.08 g
Cholesterol 96.6 mg
Calcium 100.51 mg
Iron 4.84 mg
Zinc 2.75 mg
Vitamin A 52.38 ug
Vitamin C 59.11 g
Folic acid 61.11 ug
Salt (Sodium) 2576.46 mg
Sugars 13.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.