|per 100 g||Total Recipe|
|Gross weight||100 g||1167 g|
|Energy||926 kJ / 222 kcal||10799 kJ / 2580 kcal|
|Sat. fat||3 g||27 g|
|Unsat. fat||6 g||59 g|
|Fibre||2 g||16 g|
|Salt||388 mg||4520 mg|
250 gNoodles rice
250 gChicken - Thigh
82 mlSunflower oil
50 gSweet pepper
50 gMushrooms, shiitake, raw
50 gBean sprouts
20 gPotato starch (flour)
19 mlSoy sauce
10 mlFish sauce (Nam pla)
5 gChili pepper
1.2 kgTotal recipe weight
Boil enough water in a kettle to submerge the rice noodles in a container. Allow to soak for 2 -3 minutes. Drain of the hot water and rince the noodles with cold water and set a side in the sieve so that the excess water drains off.
Prepare the vegetables - Crush/ peel/ chop the garlic.Finely chop the chili pepper, the shallot, carrot, and shiitake mushrooms. Deseed the cucumber and slice into thin strips. Slice the brocolini in half and set all the vegetables aside ready for the wok later on.
Beat the eggs in a bowl to an omelette batter and season with salt,
Place the wok on a medium to high heat and add enough oil to deepfry the omlettes. When the oil is hot, deep fry 2 - 3 omelettes depending on the size of the wok and the number of portions.
Set the omelettes a side to cool, when it has cooled down a little cut them into strips.
Cut the chicken into thin strips and coat them evenly with the potato starch.
Place the wok on medium to high heat with oil inside, when hot stir fry the chicken with the garlic and chili for 4 - 5 minutes.
Next add the the all the vegetables except the cucumber. Continue stir-frying for a further 3 - 4 minutes.
Add the remaining salt, soy sauce and fish sauce and stir well. Next add the rice noodle and stir through the chicken and vegetables.
Finaly add the cucumber and the the chopped omlet to the wok, stir through and your glass noodle stir-fry is ready to serve.