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Javanese Sweet Soy Noodles with Chicken and Mustard Greens

This stir-fried dish pairs wheat noodles with boneless skinless chicken thigh, thinly sliced, mustard greens, sliced and sweet soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
73 g Carbohydrates
23 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 75g wheat noodles (dry) 263 kcal
  • 123g boneless skinless chicken thigh, thinly sliced 149 kcal
  • 106g mustard greens, sliced 74 kcal
  • 31g shallot, thinly sliced 22 kcal
  • 7g garlic, minced 10 kcal
  • 19g sweet soy sauce 13 kcal
  • 9g soy sauce 6 kcal
  • 12g vegetable oil 106 kcal
  • 1g ground white pepper 3 kcal

Cooking instructions

  1. wheat noodles (dry)
    Bring a small pot of water to a boil. Cook the wheat noodles until just tender, then drain and rinse briefly. Set aside.
  2. shallotgarlicvegetable oil
    Heat the vegetable oil in a wok or skillet over medium-high heat. Add shallot and garlic and stir-fry for 30 seconds until fragrant.
  3. boneless skinless chicken thigh
    Add chicken thigh and stir-fry until mostly cooked through, 3 to 4 minutes.
  4. mustard greens
    Add mustard greens and stir-fry until wilted, 1 to 2 minutes.
  5. wheat noodles (dry)sweet soy saucesoy sauceground white pepper
    Add cooked noodles, sweet soy sauce, soy sauce, and ground white pepper. Toss continuously until the noodles are evenly coated and glossy, 1 to 2 minutes.
  6. Taste and adjust with a small splash of water if needed to loosen the sauce. Serve hot.

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