45 min
Type of dish: Pastas, Vegetables, Birds
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Noodles 0.5 kg
Carrot 0.25 kg
Onion 0.25 kg
Courgette 0.25 kg
Bean sprouts 0.2 kg
Ginger 0.005 kg
Creamed corn 0.025 kg
Elaboration
  • Make a dark poultry stock.
  • Cook the pasta.
  • For the chicken breasts:
    • Vacuum pack the breasts (previously seasoned with soya sauce and a slice of ginger).
    • Cook the vacuum-packed breasts at 90 ºC for 45 minutes. Allow them to cool and chop into strips.
    • For the sauce: mix the remaining gravy left in the pack together with the dark poultry stock and a little cornstarch. Add soya sauce to taste.
  • Wash and chop vegetables for the garnish into strips and sauté them separately.

SERVING

  • Heat everything and place on the plate the pasta with the vegetables the chicken and the sauce.
Nutritional information (1 portion)
Fiber 7.9 g
Saturates 2.41 g
Monounsaturated fatty acids 4.28 g
Polyunsaturated fatty acids 7.49 g
Cholesterol 69.05 mg
Calcium 236.29 mg
Iron 7.32 mg
Zinc 3.54 mg
Vitamin A 903.97 ug
Vitamin C 112.1 g
Folic acid 181.71 ug
Salt (Sodium) 2752.88 mg
Sugars 16.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.