Ingredients
Qty
Unit
Ingredient
200
g
Chicken Breast
250
ml
Chicken Stock
65
g
Soba Noodles
80
g
Stir-Fry Vegetables
1
Each
Eggs Large (65g)
1
Each
Red Chilli
5
g
Coriander Leaves
1
tsp
Vegetable Oil
Method
Heat a large frying pan over a medium heat. Cook the chicken for 5-7 minutes until golden, turn and cook for another 4-5 minutes until cooked through. Rest, then slice.
Heat the vegetable oil in the frying pan and cook the stir-fry vegetables for 2 minutes, until slightly softened.
Prepare the chicken stock according to the packet instructions.
Cook the noodles in boiling water according to the packet instructions. Add the egg to the pan for the final 5-6 minutes, depending on how soft you like the yolk.
Drain the noodles. Cool and peel the egg, then cut it in half.
Warm the chicken stock in a pan until piping hot.
Place the noodles in a deep bowl, add the vegetables and sliced chicken, then top with the egg halves.
Carefully pour over the hot stock and finish with coriander and sliced red chilli.
Calories
730
Protein
66
Fat
24
Carbs
50
Nutritional Information
đź’š Family Food Guide Food Information
Nutritional values are provided as a guide and may vary depending on the brands, ingredients and portion sizes used.
If you are cooking for someone with allergies, intolerances or specific dietary requirements, always read the labels of the products you purchase before preparing this recipe.
Dietary suitability can vary between brands and manufacturing processes, so Family Food Guide cannot guarantee that any recipe is free from specific allergens unless every ingredient has been independently verified.
When in doubt, choose ingredients that are specifically certified for your dietary needs.