Pad woon sen

Pad woon sen

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 562 kcal
, Fat: 23 g
, Carbohydrate: 57 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Glass noodles

200 g glass noodles
water, lukewarm
1 tbsp peanut oil

Dressing

¾ dl soy sauce
2 tbsp oyster sauce
1 tbsp water
1 tbsp toasted sesame oil
2 tsp sugar
2 tsp beef bouillon powder
250 g diced chicken

Pad woon sen

1 tbsp sesame oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
4 eggs, beaten
150 g carrots, cut into thin strips
150 g white cabbage, cut into thin strips
2 spring onions incl. green parts, cut into thin strips
125 g bean sprouts
½ bunch coriander, torn apart
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How it's done

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Glass noodles

Soften the glass noodles in lukewarm water for about 10 mins. Cut into chunks with scissors, drain, mix with the oil.

Dressing

Combine the soy sauce with all the other ingredients up to and including the bouillon powder. Marinate the diced chicken in 2 tbsp of the mixture.

Pad woon sen

Heat the oil in a wok. Sauté the shallots and garlic, add the chicken, stir fry for approx. 1½ mins. Add the glass noodles and 2 tbsp of the sauce, stir fry over a medium heat for approx. 4 mins. Add the eggs, stir fry for another 2 mins or so, add the carrots, cabbage and spring onions, fry for approx. 2 mins more, pour in the sauce. Add the bean sprouts, mix well and fry for approx. 1 minute more. Scatter the coriander over the top.

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