Perserve
3007 kilojoules, 49g protein, 31g total fat (6g sat fat), 59g carbohydrate 11g sugar), 6g fibre, 1170mg sodium.
1. Preheat oven to 180 degrees or 160 degrees (fan). Linea baking tray with baking paper. Prepare noodles according to packet directions. Drain.
2. Meanwhile, dust the chicken with flour, shaking off excess. Dip in eggwhite and lightly coat with nuts. Heat 1 tbsp of oil in a frying pan on medium. Cook chicken, in batches, for 1 min each side, until golden. Place on prepared try and bake for 5-10mins, until cooked through.
3. Wipe out pan. Heat remaining oil on medium. Add egg, swirlingto ocat base of pan. Cook fir 1-2mins, until set. Turn and cook for 1 min. SLice onto a board, foll up and thinly slice.
4. Add corn to pan. Cook for 2 mins. Add carrot and snow peas. Cook formin. Add garic and chilli. Cook for 1 min. Add noodles, stock and suaces. Sit-fry for 1-2mins, until heated through. Add coriander and omelette. Tos to combine.
5. Cut chicken in half lengthways. Top noodles with chicken and serve with lime wedges.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 740 | ||
Calories from Fat: 480 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.4g | 71 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 798.9mg | 28 % | |
Potassium 1004.6mg | 26 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 14.6g | ||
Protein 51g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 740
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