Time of preparations: 40 min
4 portions
1/2 broccoli head
4 packs of noodles (the cheap ones)
2 tbspoons of corn flour
50ml of shoyu
1 onion, chopped lenghtwise
6 leafs of chard, chopped
1/2 head of cauly flower
400ml of chicken stock
1 carrot, chopped lenghtwise
100g of peas
oil (enought to fry)
300g of chicken breast, chopped in small pieces
In a wok, heat up the oil and fry the chicken. Add the cauly flower, the peas and the carrot and let it cook for 3 min. Put in a bowl. Put the wok back on the fire, with the chicken stock and let it boil. Add the chicken and the cooked vegetables, plus the broccoli, chard, onion and the shoyu. Cook it for 5 minutes and add the corn flour, dissolved in a bit of water.
Meanwhile, after cooking the noodles (following the instructions), drain it and fry them in hot oil. Put them in a big bowl and cover with the cooked veggies and chicken. Serve it hot.
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