Steps
1
Cook 2 minutes noodles and drain.
2
Heat oil in a small frypan.
3
Spread 1/4 of noodles into a circle to fit the pan.
4
Fry 6-8 minutes on low to medium heat, slide to a plate, then turn over and cook other side. Cover and keep warm. Repeat for remaining noodles.
5
Add 2 tablespoons oil to a clean pan.
6
Add garlic and sliced onion, sauté until soft. (Don't allow to burn)
7
Add chicken, cook for 4-5 minutes, stirring.
8
Add oyster sauce, stir through.
9
Add soy sauce and pepper.
10
Add 1 carrot sliced.
11
Add 1 cup bok choy sliced.
12
Add spring onions.
13
Add chicken stock and vinegar.
14
Allow to simmer until carrot is slightly cooked.
15
Mix 1 1/2 tablespoons cornflour with 1/2 cup water, add to pan and stir through.
16
Lastly add 1/2 teaspoon sesame oil.
17
Plate a noodle pancake on each plate.
18
Top with Stirfry.
Nutrition Facts
Per serving750 calories
Calories from
- Protein 23%
- Carbs 39%
- Fat 38%
-
Fat High 30 g 46%
-
Saturated Fat High 7 g 35%
-
Carbohydrates High 70 g 23%
-
Fiber High 5 g 20%
-
Sugar High 15 g 30%
-
Protein High 40 g 80%
-
Cholesterol High 120 mg 40%
-
Sodium High 1,200 mg 50%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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