125g each of thinly sliced buk choy and Chinese cabbage
25g each of sliced black mushrooms and button mushrooms
2 eggs
2-3 tbsp soy sauce
50g spring onion leaves finely chopped
Corn oil to deep fry
1 egg white
2 tbsp corn oil
½ Maggi Jumbo Chicken Cube
Salt and pepper to taste
Preparation Time: 15-20 mins
Serves: 4
Nutritional Information
(Per Serving)
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
619.22
57.62
24.69
32.22
Simple Tips from Nestlé
Good to Know - Adding chicken winglets to a Maggi Chicken Noodles preparation helps to improve the protein value of the meal.
Good to remember - Skinless chicken is a healthy protein source as removing skin helps to minimize unhealthy fat.
Method
Season the chicken winglets with salt, pepper, Maggi Jumbo Chicken Cube and egg white. Coat the chicken well with corn flour and deep fry till golden brown and crisp. Keep aside.
Put 4 cakes of Maggi Chicken noodles to boiling water. Cook for 2 minutes and keep aside.
Heat oil in a wok and stir fry the sliced vegetables for a few minutes.
Add the eggs and soy sauce and temper.
Add the pre cooked noodles and the seasoning sachets. Stir well on moderate heat.
Take off the fire. Garnish with spring onion leaves and serve warm.
