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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 5
INGREDIENTS
5 tablespoons extra virgin olive oil
1 cup onions (chopped)
1 cup chicken (boneless and cut in juliennie style)
1 cup carrots (cut in juliennie style)
1 cup green capsicum (cut in juliennie style)
1 cup white cabbage (cut in juliennie style)
1/2 teaspoon red chilli powder
1/2 teaspoon salt
1/2 teaspoon black pepper (ground)
4 tablespoons soy sauce
4 tablespoons vinegar
6 packets MAGGI Noodles (chicken)
10 cups NESTLÉ PURE LIFE
2 tablespoons green stalks of spring onion (chopped)
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PREPARATION
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| 1. |
Heat oil in a wok, add onions, fry till translucent.
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| 2. |
Fry chicken pieces of 5 minutes. Add vegetables one by one
(except spring onion) and fry lightly.
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| 3. |
Add red chilli powder, salt, black pepper, soy sauce and vinegar.
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| 4. |
Now add the MAGGI (chicken) tastemakers.
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| 5. |
Boil the 10 cups of water in a seperate pan, add MAGGI Noodles
to the boiling water and cook for 2 minutes.
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| 6. |
Drain all the water from noodles and rinse in fresh cool water.
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| 7. |
Add to the chicken and mix well.
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| 8. |
Add the chopped stem of the spring onion.
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| 9. |
Cover and keep on low heat for 2 minutes. Serve hot.
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