non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
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Protein-packed Schezwan Chicken Noodles - a perfectly spiced, energy-giving meal for any time!
Spicy stir-fried noodles tossed with tender chicken pieces, crisp vegetables, and a fiery Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and flavorful meal.
Serving size: 1 serving
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Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!
Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Protein-packed Schezwan Chicken Noodles - a perfectly spiced, energy-giving meal for any time!
This indo_chinese dish is perfect for lunch. With 571.5 calories and 48.05g of protein per serving, it's a healthy option for your meal plan.
Cook the noodles according to package directions until al dente. Drain, rinse immediately with cold water to stop the cooking process, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
While the noodles cook, marinate the chicken. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, corn starch, and black pepper. Mix well to coat the chicken evenly and set aside for at least 10 minutes.
Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers. Add the marinated chicken and stir-fry for 3-4 minutes, until it's cooked through and lightly browned. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
Add the sliced onion and capsicum to the wok. Stir-fry on high heat for 1-2 minutes until they are slightly tender but still crisp. Then, add the julienned carrot and shredded cabbage and continue to stir-fry for another minute.
Return the cooked chicken to the wok. Add the cooked noodles, Schezwan sauce, the remaining 1 tablespoon of soy sauce, rice vinegar, sugar, and salt.
Using two spatulas or tongs, toss everything together quickly and thoroughly for 1-2 minutes on high heat, ensuring the noodles and chicken are well-coated with the sauce. Check for seasoning and adjust if needed.
Garnish with chopped spring onion greens and serve immediately while hot.