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Noodles & Chicken Winglets

Cooking Time

30 Minutes



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  • MAGGI Chicken Noodles 4 pkts
  • Chicken winglets 12
  • Thinly sliced buk choy and Chinese cabbage 125g
  • Sliced black mushrooms and button mushrooms 25g
  • Eggs 2
  • Soy sauce 2 - 3 tbsp
  • Spring onion leaves finely chopped 50g
  • Corn oil for deep frying
  • Egg white 1
  • Corn oil 2 tbsp
  • MAGGI Jumbo Chicken Cube 1/2
  • Salt and pepper to taste
  • 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 into 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.
  1. Energy (Kcal) : 619.22

  1. Carbohydrate (g) : 57.62

  1. Protein (g) : 24.69

  1. Fat (g) : 32.22

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