Last updated on 25.11.2020
This recipe is for 4 servings. Each serving contains about 541 kcal (52 g protein, 55 g carbs, 13 g fat).
Sauce Ingredients
1 tbsp (13 g) brown sugar
4 tbsp tamari
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp toasted sesame oil
ground black pepper
Chicken ingredients
640 g chicken breast – thinly sliced against the grain
2 tbsp tamari
1/2 tsp ginger paste
2 tbsp garlic infused oil
Other ingredients
3 carrots (125 g) – julienned
280 g shredded cabbage
1 tbsp olive oil
280 g buckwheat ramen noodles
scallions – sliced
Cooking instructions
Mix sauce ingredients.
Mix chicken ingredients and fry in two batches. Set aside.
In the same pan, add the olive oil and sautee the cabbage and carrots.
While the cabbage is sauteeing, make the noodles. Rinse under plenty cold water.
When the cabbage is soft, add chicken, noodles and sauce to the pan. Mix well.
Add green onions, mix again and serve.
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