Udon Noodles with Chicken, Soft-boiled Egg and Assorted Vegetables
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Cucumber | 30g |
| Carrot | 30g |
| Egg | 1 |
| Chicken meat | 30g |
| Udon noodles | 250g |
| Corn kernels | 30g |
| Cherry tomatoes | 3 |
| Sesame | 1 teaspoon |
Seasonings:
| Salt | ⅛ teaspoon |
Cooking Method:
| 1. | Shred the cucumber and carrot. |
| 2. | Put the egg into water at a temperature of 65°C and cook for 1 hour, then soak it in ice water for a soft-boiled yolk. Remove the egg shell. |
| 3. | Add salt to water. Cook the chicken meat in salt water for half an hour. Remove the skin and shred the chicken meat. |
| 4. | Cook the udon noodles until tender, then cool them in ice water. |
| 5. | Boil the corn kernels. Cut the cherry tomatoes in half. |
| 5. | Place the udon noodles in a bowl. Put other ingredients on top of the udon noodles and add some sesame. |
Per serving:
| Energy(kcal) | 701 |
| Carbohydrate(g) | 105 |
| Protein(g) | 35 |
| Fat(g) | 17 |
| Sugar(g) | 4 |
| Sodium(mg) | 744 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by The Hoop.
