Vegetable Chicken Breast Tofu Noodles
Ingredients
Main ingredients
- Grilled Eggplant 111 g
- Raw Cabbage 67 g
- Sajo Ansim Chicken Breast Black Pepper 1 pack
- Tofu Noodles 100 g
- Red Bell Pepper 40 g
- King Oyster Mushroom 68 g
Seasonings/Sauce
- Black Pepper 10 g
- Water 15 ml
- Soy Sauce 2 ml
- Extra Virgin Olive Oil 2 g
- Namhae Oyster Sauce 8 g
- Minced Garlic 6 g
Nutrition summary
Carbohydrates
31.97 g
28%
Protein
47.77 g
41%
Fat
16.1 g
31%
Cooking steps
-
1
Cut chicken breast and various vegetables (broccoli, carrot, onion, etc.) into bite-sized pieces.
-
2
Rinse tofu noodles lightly under running water.
-
3
Heat olive oil in a pan and stir-fry the chicken breast over high heat.
-
4
When the chicken breast is about half cooked, add the vegetables and stir-fry together.
-
5
Once the vegetables are semi-cooked, add the tofu noodles and season with soy sauce, salt, and pepper.
-
6
Stir-fry for another 2-3 minutes to blend all the ingredients together and finish.
