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Ingredientes
- 4 x chicken breasts
- 12 x prawns, raw
- 3 Tbsp. Soy Sauce
- 2 Tbsp. sherry, dry
- 1 tsp chilli sauce
- 2 tsp garlic, crushed
- 2 x onions, medium
- 3 stk celery
- 1/2 x Chinese cabbage
- 1 x red capsicum
- 125 gm mushrooms
- 125 gm bean shoots
- 1 c. chicken stock
- 2 tsp cornflour
- 2 Tbsp. vegetable oil
- 250 gm chinese egg noodles
- 1/2 x bun spring onions
Direcciones
- Cut the chicken and prawn tails into 2.5 cm cubes.
- Place into a bowl, add in soy sauce, sherry, chilli sauce and garlic. Mix and season well. Allow to stand for 1/2 hour.
- Peel and finely slice onions, red capsicum, cabbage, mushrooms and celery. Slice spring onions and set aside.
- Cook noodles in large quantity of boiling salted water.
- Heat oil in wok, saute/fry chicken quickly over high heat 2-3 min till browned. Add in prawns and cook 1 more minute. Remove from wok and set aside.
- Add in a little more oil to wok and saute/fry vegetables for 2 min. Add in bean shoots, toss for 1 min.
- Return chicken and prawns to wok. Dissolve cornflour in cool chicken stock, add in to wok and heat through , toss through noodles and spring onions. Season well and serve.
- Add in more soy, chilli etc as you prefer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 599 | |
| Calories from Fat 202 | 34% |
| Total Fat 22.78g | 28% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.38g | |
| Cholesterol 142mg | 47% |
| Sodium 905mg | 38% |
| Potassium 791mg | 23% |
| Total Carbs 54.47g | 15% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.08g | 3% |
| Protein 41.13g | 66% |
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