- rice vermicelli (100g)
- 1/2 cooked chicken breast, sliced (100g)
- 1 cup Napa cabbage, julienned (120g)
- 1 carrot, julienned (45g)
- 1 large egg (55g)
- 1 green onion, chopped (20g)
- 1/2 onion (20g)
- 2 tbs minced pickled sweet red pepper (18g)
- 3 tbs mirin (45g)
- 3 tbs oil (40g)
- 1 tbs curry powder (10g)
- 1/2 tsp minced ginger (4g)
- 1/2 tsp minced garlic (4g)
- 1/2 tsp MSG (3g)
Makes 4 portions. Fluff up while the dish cools if you have leftovers, and don't overheat while re-heating.
| Nutritional information
One portion (1/4)
| Phosphorus (mg)|| 148 |
| Potassium (mg)|| 261 |
| Sodium (mg)|| 190 |
| Protein (g)|| 10 |
| Sugar (g)|| 4.9 |
| Carbohydrates (g)|| 29 |
| Water (mL)|| 110 |
| Fibre (g)|| 2.5 |
| Calories|| 186 |
Prepare 100 of rice noodles (about 1/2 of a package)
Prepare the ingredients.
Julienne the carrots and the Napa cabbage, and chop the onion and green onion.
Heat up the oil in a skillet and fry the cooked chicken.
Remove the chiken and let rest on a paper towel.
Fry the onion and green onion.
Add the garlic, ginger and curry power.
Crack the egg in the skillet.
Scramble the egg.
Add the red peppers.
Fry the Napa cabbage in the hot skillet.
Add the mirin.
Bring some water to a boil and add the julienne carrots in the boiling water.
Add the rice noodles and boil gently for about 2 minutes.
Drain the carrots and the rice noodles.
Add the carrots and rice noodles to the curry mix in the skillet..
Toss until the rice noodles are well coated, while breaking them up into smaller lengths..
Add the chicken.
Ready to serve!
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