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Crispy Noodle Cake with Chicken

Pan-seared and oven-roasted chicken served alongside a crispy fried egg noodle cake with a sweet and spicy soy dressing.

ChickenAsianQuickNoodlesHigh Protein

Estimated Nutrition

Per Serving Total
Calories 491.3 kcals 982.5 kcals
Carbohydrates 44.3 grams 88.5 grams
Fat 21.1 grams 42.1 grams
Protein 31.2 grams 62.4 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
55
g
Caster Sugar
CondimentsSauces
55
ml
White Wine Vinegar
45
ml
Soy Sauce
GrainsCereals
55
g
Egg Noodles
Cooked
Meat
1
piece
Chicken Breast
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
pinch
Chilli Flakes
1
piece
Garlic
Peeled and crushed
OilsFats
15
ml
Olive Oil
5
ml
Sesame Oil
15
ml
Vegetable Oil

Steps

  • Preheat the oven to 220°C.
  • Heat olive oil in a griddle pan and season the chicken breast.
  • Chargrill the chicken for 5-6 minutes per side.
  • Transfer chicken to the oven and roast for 10-12 minutes until cooked.
  • Toss cooked noodles with sesame oil in a bowl.
  • Fry noodles in vegetable oil for 3-4 minutes per side until golden.
  • Simmer vinegar, chilli, sugar, soy, and garlic for 5 minutes.
  • Slices chicken and serve with noodle cake and dressing.