Kimchi Stir-fried Noodles (Tofu Noodles + Rice Noodles) with Chicken Breast

Name: Kimchi Stir-fried Noodles (Tofu Noodles + Rice Noodles) with Chicken Breast
Total time: 10 min
Yield: 599 g
Ingredients: Rice Noodles (for Soup) 140 g; Tofu Noodles 70 g; Beef Brisket 89 g; Raw Cabbage 15 g; Raw Carrot 33 g; Enoki Mushrooms 15 g; Bean Sprouts 100 g; Bok Choy 72 g; Onion 15 g; Napa Cabbage Kimchi 40 side dish bowl; Olive Oil 10 spoon

Cook 10 min Difficulty EASY 541 kcal

#Kimchi Stir-fried Noodles #Tofu Noodles Recipe #Rice Noodles #Chicken Breast #Low Carb #High Protein #Healthy Diet #Diet Dish #Korean Noodle Dish #Kimchi Recipe

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Ingredients

Main ingredients

Rice Noodles (for Soup) 140 g
Tofu Noodles 70 g
Beef Brisket 89 g
Raw Cabbage 15 g
Raw Carrot 33 g
Enoki Mushrooms 15 g
Bean Sprouts 100 g
Bok Choy 72 g
Onion 15 g

Seasonings/Sauce

Napa Cabbage Kimchi 40 side dish bowl
Olive Oil 10 spoon

Nutrition summary

Carbohydrates 40.96 g 30%

Protein 39.14 g 29%

Fat 24.48 g 41%

Serving size 599g

Cooking steps

1

Blanch the tofu noodles and rice noodles separately in boiling water for 2 minutes each.
2

Cut chicken breast into bite-sized pieces and season with salt and pepper.
3

Heat cooking oil in a pan and stir-fry the chicken breast.
4

When the chicken is cooked, add kimchi and onion, and stir-fry together.
5

Add spicy gochujang, soy sauce, and minced garlic, then mix well.
6

Add the tofu noodles and rice noodles, then stir-fry until all ingredients are evenly combined.
7

Finish by drizzling sesame oil and sprinkling sesame seeds on top.

Kimchi Stir-fried Noodles (Tofu Noodles + Rice Noodles) with Chicken Breast

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