96. Honey Soy Glazed “Chicken” and Noodles

Name: 96. Honey Soy Glazed “Chicken” and Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 600g vegan chicken fillets, cut into bite sized pieces; 1 tbsp vegetable oil; 75ml soy sauce; 75ml honey; 3 tbsp vegetable oil; 1/2 cabbage, cut into 2cm pieces; 2 capsicums, different colours, cut into 2cm pieces; 600g fresh egg noodles, thin; 1 tsp Asian vegetable stock powder; 1 tsp dark soy sauce

2 steps

Prep:15minCook:20min

Please note, I slightly overcook my vegetables when cooking for my family, if they’re too crunchy my toddler just won’t eat the veggies. Red cabbage was in season and I used some for another dish, but you can use any cabbage you like - I would probably avoid wombok for this though. It can be too watery.

Updated at: Thu, 17 Aug 2023 03:46:16 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories817.5 kcal (41%)

Total Fat23.6 g (34%)

Carbs106.6 g (41%)

Sugars26.2 g (29%)

Protein46.1 g (92%)

Sodium1156.7 mg (58%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

600gchicken fillets

vegan, cut into bite sized pieces

1 Tbspvegetable oil

75mlsoy sauce

75mlhoney

3 Tbspvegetable oil

0.5cabbage

cut into 2cm pieces

2capsicums

different colours, cut into 2cm pieces

600gfresh egg noodles

thin

1 tspvegetable stock powder

Asian

1 tspdark soy sauce

Instructions

Step 1

Get a frying pan really hot, with the single tablespoon of oil. Sizzle the plant based chicken in the pan until it gets some colour, about 5 minutes. Meanwhile, combine the soy sauce and honey in a jug. It may be helpful in colder climates to zap it in the microwave briefly to loosen up the honey. When your happy with the browning of the plant-based chicken pieces, turn the heat right down, and pour in the honey soy sauce. It should bubble and release a lot of steam, and cling to the chicken pieces. Turn off the heat and set aside.

Step 2

Prepare the noodles for stir frying - for most this will include blanching in boiling water. While that’s happening, heat up a wok with the remaining oil, and start sizzling the cabbage. It will need a few minutes to get some char, then add the capsicum and allow it to soften slightly, maybe using a lid if you’ve got one. When they’re as cooked as you’d like, add the noodles, and sprinkle the stock powder and dark soy sauce. Toss to combine, and add the glazed chicken bits to warm up. When it’s all combined, it’s ready to serve.