45 min
Type of dish: Pastas, Vegetables, Birds
Temperature: Hot
Allergens
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Noodles 0.6 kg
Carrots 0.25 kg
Green pepper 0.25 kg
Onion 0.25 kg
Courgette 0.25 kg
Bean sprouts 0.2 kg
Ginger 5.0 g
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 29.01 g
Saturates 4.45 g
Monounsaturated fatty acids 5.48 g
Polyunsaturated fatty acids 8.5 g
Cholesterol 82.85 mg
Calcium 262.65 mg
Iron 57.59 mg
Zinc 3.96 mg
Vitamin A 3054.27 ug
Vitamin C 284.05 g
Folic acid 180.11 ug
Salt (Sodium) 3243.11 mg
Sugars 30.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.