45 min
Type of dish: Birds, Pastas, Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Noodles 0.5 kg
Carrot 0.2 kg
Onion 0.2 kg
Courgette 0.2 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 7.26 g
Saturates 2.25 g
Monounsaturated fatty acids 4.03 g
Polyunsaturated fatty acids 7.35 g
Cholesterol 55.25 mg
Calcium 214.39 mg
Iron 6.81 mg
Zinc 3.33 mg
Vitamin A 765.52 ug
Vitamin C 94.3 g
Folic acid 174.31 ug
Salt (Sodium) 2728.78 mg
Sugars 14.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.