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Kids Friendly & Quick (25 min): Build Your Own - Noodles - Chicken - use EID: wholegrain mie noodles
with mangochutney
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
100 gram
Kipgehakt met Oosterse kruiden
50 gram
Volkoren noedels
(Bevat Tarwe, Gluten)
1 stuk(s)
Little gem
20 gram
Mangochutney
(Bevat Mosterd)
½ stuk(s)
[Mini-]komkommer
½ stuk(s)
Rode puntpaprika
½ stuk(s)
Knoflookteen
15 gram
Gefrituurde uitjes
(Bevat Tarwe Kan bevatten Sesamzaad, Gluten, Pinda's, Noten)
Zelf toevoegen
1 el
[Zoutarme] sojasaus
½ el
[Zoutarme] ketjap manis
1 el
Zonnebloemolie
1 el
Wittewijnazijn
1 el
Honing [of plantaardig alternatief]
½ el
[Plantaardige] mayonaise
½ el
Extra vierge olijfolie
naar smaak
Sambal
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Dice the cucumber.
- In a salad bowl, combine the white wine vinegar with half of the honey. Add the cucumber and season to taste with salt and pepper, then toss well to combine. Set aside until serving, stirring occasionally.
- Boil plenty of water in a saucepan for the noodles.
- Crush or mince the garlic and cut the Romano pepper into strips.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute.
- Add the minced chicken and fry for 5 - 6 minutes, separating it as you do so. Season to taste with salt and pepper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the Romano pepper for 4 - 5 minutes (see Tip).
Tip: if preferred, you can skip this and serve the Romano pepper raw instead.
- Boil the noodles for 3 - 4 minutes until done. Reserve some of the cooking liquid, then drain and transfer to the chicken.
- Add the ketjap and half of the soy sauce. Add a splash of cooking liquid as necessary if the noodles are to dry.
- In a salad bowl, combine the mayonnaise with the extra virgin olive oil and the rest of the soy sauce and honey (see Tip).
Health Tip: if you're watching your salt intake, omit the soy sauce.
- Set aside 3 - 5 lettuce leaves per person, then shred the rest and transfer to the salad bowl. Toss well to combine with the dressing.
- Serve all of the elements separately at the table; the chicken noodles, lettuce cups, mango chutney, salad, crispy onions, cucumber, sambal and Romano pepper.
- Allow everyone to build their own lettuce cups as preferred, or alternatively, turn it into a noodle salad!
