chinese

Shanghai Scallion Oil Noodles with Shredded Chicken and Greens

This dish pairs wheat noodles, dried with cooked chicken breast, shredded, scallions, sliced and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

70 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

73g wheat noodles, dried 256 kcal
119g cooked chicken breast, shredded 126 kcal
60g scallions, sliced 21 kcal
128g baby bok choy 26 kcal
15g neutral oil 133 kcal
17g soy sauce 12 kcal
5g dark soy sauce 4 kcal
7g sugar 27 kcal
5g toasted sesame oil 44 kcal

Cooking instructions

wheat noodles
Bring a pot of water to a boil. Cook noodles until just tender; drain and reserve 2 tbsp noodle water.
wheat noodlesscallions
While noodles cook, heat oil in a small pan over medium heat. Add scallions and cook 3-4 minutes until fragrant and lightly browned; remove from heat.
scallionssoy saucedark soy saucesugartoasted sesame oil
Stir soy sauce, dark soy sauce, sugar, and sesame oil into the hot scallion oil (it will sizzle).
baby bok choy
In the same boiling water, blanch baby bok choy for 45-60 seconds; drain well.
wheat noodlesscallions
Toss noodles with the scallion sauce and reserved noodle water until evenly coated.
cooked chicken breastbaby bok choy
Top with shredded chicken and bok choy; toss once more and serve hot.