Informations supplémentaires
35 min.
|
884 kcal
|
easy
|
|
Printable version
1. Cook the noodles
Bring a pot of water to a boil. Using your fingers, gently separate the ramen noodles, add them to the boiling water and cook for 60 seconds. Drain. Rinse with cold water and place in a bowl. Set aside and let cool.
2. Setup
Preaheat the oven to 425°F. Cut the zucchini into small cubes. Chop the pistachios. On a separate board, cut the chicken breasts into strips
3. Bread the chicken and cook in the oven
In a bowl, mix half of the mayonnaise with 1 2P | 2 3P tbsp of water. In another bowl, mix the panko with the sesame seeds. Children can help you by mixing panko and sesame seeds together . Coat the chicken strips in the mayonnaise mixture and then in the panko mixture. Press the chicken strips down firmly on the -panko so that it adheres well. Spread on a baking sheet, brush with olive oil, bake for 18-22 minutes.
4. Make the noodle salad
In a pan over medium-high heat, add a drizzle of olive oil. Add the zucchinis and the curry powder. Season with salt and pepper. Cook for 5-6 minutes. Place in a bowl, add the noodles, the pistachios, the corinthian raisins and a drizzle of olive oil. Mix well.
5. Make the sauce
In a bowl, mix the rest of the mayonnaise, the harissa, to taste (caution! spicy) and the honey. It is possible to make a part of the sauce without the harissa for children.
6. Plate your dish
Serve the chicken fingers with the noodle salad and the sauce. Bon appétit!
2unitChicken Breast
30mlDried Raisins Corinthe
195gRamen Noodles
120mlPanko Breadcrumbs
60mlMixed Sesame Seeds
1unitZucchini(s)
15mlHarissa
60mlMayonnaise
7gCurry Powder
30mlPistachios
1unitHoney
What you need
Pot, strainer, bowls, baking sheet.
884 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
107g
36%
fat
28g
43%
cholesterol
173mg
58%
fiber
10g
40%
protein
52g
saturated
5g
25%
sodium
486mg
20%
sugar
17g
trans
1g