Spicy Chicken Broccoli & Mushroom Stir Fry

Name: Spicy Chicken Broccoli & Mushroom Stir Fry
Prep time: PT5.00M
Cook time: PT9.00M
Total time: PT14.00M
Yield: 2.00

(0)

14Min

Easy

Ingredients

2 portions

1 pkt

Maggi Fusian Mi Goreng Hot & Spicy Noodles

1 tbsp

Oil

200 g

( 0.25 )

BBQ Chicken, Shredded

( 240 g )

Onions

3 cups

( 240 g )

Broccoli Florets

2 cups

( 140 g )

White Mushrooms, sliced

1 tsp

Ginger Puree

2 tsps

Brown Sugar

1 tbsp

Salt Reduced Soy Sauce

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Nutrition Value

Energy

490.52 kcal

Carbohydrates

43.68 g

Protein

35.9 g

Fats

20.27 g

Information per serving

Step 1

5 Min

Separate flavour sachets from noodles. In a large saucepan of boiling water, cook MAGGI FUSIAN Korean Spicy Beef Noodles for 4 minutes are until tender, drain and keep warm.

Step 2

5 Min

Heat wok over high heat, add oil. Add chicken, onion, broccoli and mushrooms to pan, cook for 3 mins. Add Spicy Korean Beef flavour sachets to pan and cook for a further 1 minute.

Step 3

4 Min

Combine soy sauce, ginger and brown sugar in a small bowl. Add noodles to pan and pour over soy sauce mixture. Stir until heated through and serve immediately. If desired top with cashews and chilli

Step 1 of 3

Separate flavour sachets from noodles. In a large saucepan of boiling water, cook MAGGI FUSIAN Korean Spicy Beef Noodles for 4 minutes are until tender, drain and keep warm.

Step 2 of 3

Heat wok over high heat, add oil. Add chicken, onion, broccoli and mushrooms to pan, cook for 3 mins. Add Spicy Korean Beef flavour sachets to pan and cook for a further 1 minute.

Step 3 of 3

Combine soy sauce, ginger and brown sugar in a small bowl. Add noodles to pan and pour over soy sauce mixture. Stir until heated through and serve immediately. If desired top with cashews and chilli