12/03/2021
CategoryChicken, Everyday, Harmony Day, Hot Meals, Hot Meals, Noodles
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 kg Hokkien noodles
60 ml canola oil
4 eggs, lightly beaten
2 tsp garlic, minced
2 tsp ginger, chopped
1 red capsicum, sliced
1 kg chicken breast, cooked and chopped
¼ cabbage, shredded
250 g mushrooms, sliced
½ head broccoli, cut into florets
2 zucchinis, sliced
1 cup grated carrot
¼ bunch shallots, sliced
100 ml salt-reduced soy sauce
Method
1
Soak noodles in boiling water for 5 minutes, then drain.
2
Place oil in a heated wok. Add the egg and stir until cooked.
3
Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.
4
Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.
5
Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.
6
Finish with sliced shallots and soy sauce.
Variations
- Substitute the chicken for a different type of meat or leave it out all together
- Replace the Hokkien with Singapore or rice noodles
Tips
- Use up any other leftover veggies and add them at the same time as the other vegetables at step 4.
Nutrition Facts
Serving Size 210g
Servings 20
Amount Per Serving
Calories 256
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.2g6%
Sodium 321mg14%
Total Carbohydrate 28.3g10%
Sugars 1.8****g
Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 kg Hokkien noodles
60 ml canola oil
4 eggs, lightly beaten
2 tsp garlic, minced
2 tsp ginger, chopped
1 red capsicum, sliced
1 kg chicken breast, cooked and chopped
¼ cabbage, shredded
250 g mushrooms, sliced
½ head broccoli, cut into florets
2 zucchinis, sliced
1 cup grated carrot
¼ bunch shallots, sliced
100 ml salt-reduced soy sauce
Directions
1
Soak noodles in boiling water for 5 minutes, then drain.
2
Place oil in a heated wok. Add the egg and stir until cooked.
3
Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.
4
Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.
5
Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.
6
Finish with sliced shallots and soy sauce.
