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oriental wok dish sandra3.jpg

What do you need: (For 4 people, 8 points per person)

250 grams of wok noodles (cooked according to package instructions)
500 grams chicken fillet (pre-cooked, see preparation method and start with this before following the rest of the recipe)
1 red (pointed) pepper (diced)
250 grams (chestnut) mushrooms (diced)
1 onion (coarsely chopped)
2 shallots (shredded)
1 red pepper (cut into small pieces)
4 cloves of garlic (crushed and minced)
100 grams of bean sprouts (washed)
40 grams of arugula (sliced)
piece of fresh ginger (2x2 cm, grated)
1 vegetable stock cube (dissolved in 50 ml of water)
4 tablespoons sweet soy sauce (sweet)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1.5 tablespoon hoisin sauce
1 tablespoon of sesame oil
1 tablespoon Greensweet Erythritol (that's 0 points)
pepper and salt from the mill (to taste)
possibly spring onions (not necessarily)

This is how you make it:

Put the chicken fillets in water with freshly ground pepper and put on the heat. When the water boils, reduce the heat to low and let it cook for 8 minutes with the lid closed on the pan. Drain after cooking and allow to cool and fluff apart.
Prepare all other things for the dish and prepare everything.
Fry the onion, shallot, pepper and garlic in the sesame oil for a few minutes. Deglaze with the broth. Add the peppers, mushrooms and ginger and stir fry for another 5 minutes on medium heat. Add the soy sauce, soy sauce, hoisin sauce, sugar and oyster sauce and stir fry for a minute or 3 on high heat. Add the fluffy chicken and stir fry for a minute. Finally add the wok noodles and mix together. Mix well until everything is well warm. Taste a little and add pepper and / or salt to taste (I have not added anything).
Put the arugula in a deep plate and put the food on it. Serve the bean sprouts and possibly spring onions separately.
Enjoy your meal!
This is not a spicy dish but a tasty dish. If you want a little more spice, replace the hoisin sauce with 2 tablespoons of Calvé peanut butter and a tablespoon of sambal oelek. If a point is added, the court is 9 points per person.

 

Source / photos: Sandra Kemna