To make the crispy chicken dip the chicken pieces into the egg white, then toss in the combined rice flour Chinese five spice and salt.
Heat enough oil in a saucepan to shallow fry the chicken and cook a few pieces at a time until golden.
Place the noodles in a saucepan of boiling water and cook for 3 minutes or until soft. Drain and set aside.
Heat the oil in a wok over high heat. Add the chillies and ginger and cook for 2 minutes. Add the asian vegetables, hoisin sauce, soy and sugar and cook for 4 minutes or until the vegetables are tender. Remove the vegetables.
Toss through the noodles.
To serve, place the noodle mixture on serving plates, top with the vegetables and crispy chicken.
When you are plating up make sure you layer the ingredients to present a great looking dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (491g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (23%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 68.8mg||21 %|
|Sodium 14376.2mg||496 %|
|Potassium 967.5mg||25 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 64.2g|
|Protein 59.5g||85 %|
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: 655
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