Made with AI
Hot Chicken Indomie and Crunchy Cucumber Stir-Fry
20 min 328 kcal per serving Easy
Ingredients
4 Servings
- Halal shellfish-free Indomie noodles, seasoning packet discarded35 g
- Halal skinless chicken breast, thinly sliced70 g
- Onion, thinly sliced30 g
- Garlic, minced5 g
- Carrot, julienned50 g
- Cucumber, sliced60 g
- Halal shellfish-free soy sauce15 ml
- Halal shellfish-free hot sambal10 g
- Vegetable oil2 g
Instructions
- 1
Bring a small saucepan of water to a boil. Add the Indomie noodles and cook for 2–3 minutes, or until just tender. Drain well and set aside; do not use the seasoning packet.
- 2
Heat the vegetable oil in a nonstick wok or frying pan over medium-high heat.
- 3
Add the sliced chicken and stir-fry for 3–4 minutes, until lightly browned and cooked through. The center of the chicken should reach 74°C (165°F).
- 4
Add the onion, garlic, and carrot. Stir-fry for 2 minutes, keeping the vegetables slightly crisp.
- 5
Add the drained noodles, soy sauce, and hot sambal. Toss continuously for 1–2 minutes, until the noodles and chicken are evenly coated and hot.
- 6
Add the cucumber and stir-fry for only 30–45 seconds so that it warms slightly but remains crunchy.
- 7
Remove from the heat and serve immediately.
