Asian Chicken Noodles

Chicken soup with flat egg noodles
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6
2 tsp minced garlic
1 tbsp grated ginger
1/2 cup chopped leeks, white part only
2 tbsp cooking oil
1/2 kg ground chicken
1 tbsp MAGGI Savor
1/2 cup chopped turnips (singkamas)
3 pieces sili labuyo cut up
2 pieces 11g MAGGI Chicken Broth Cube dissolved in
5 cups water
100 g flat egg noodles, uncooked
leeks sliced green part only
shallots fried 
1. Sauté garlic, ginger and leeks in oil.
2. Add ground chicken and sauté for 5 minutes until the meat is no longer pink.
3. Add MAGGI Savor, turnips and sili labuyo; mix well.
4. Pour in broth; bring to boil and add noodles.
5. Cover and cook over medium heat until noodles are al dente, about 7 to 10 minutes.
6. Garnish with leeks and fried shallots.
Carbohydrates (g):14
Protein (g):21
Fats (g):11
Good to Know:
Carbohydrates like pasta and rice should always comprise 50 - 70% of our daily meals to provide for the much needed energy of the day.  1 serving of rice or noodles is equal to half cup.
Notes: May use kinchay or fried red onion rings to garnish instead of leeks.  


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