Three cups of small portions of broccoli (about 225 grams)
Two large carrots, cut into circles.
140 grams of noodles.
A tablespoon of olive oil.
One tablespoon of fresh, chopped ginger.
Three large pieces of chopped garlic.
Six pieces of chicken breast cell from the bones and skin, cut crosswise.
A tablespoon of low-salt soy (sauce).
-1 teaspoon of toasted sesame oil.
Three leaves of green onion, cut into small slices.
Half a cup of chicken broth, consisting of a little salt and free of fat.
Half a cup of cashews, lightly roasted.
Put a pot of water on the stove and let it come to a boil. Then add broccoli, carrots and noodles to it.
Cover and simmer for about three to five minutes, until the vegetables are fresh and soft. Then drain the ingredients from the water and put them in a medium-sized bowl.
Cover the pot with butter paper over a low, medium heat.
Then, fry the ginger and garlic with olive oil in a large non-stick frying pan. Keep stirring for a minute or two until the garlic turns golden.
Add chicken pieces, soy sauce and sesame oil. Stir-fry for five minutes, until fully cooked.
Add the green onions and continue frying for an additional minute.
Add the noodles, vegetables and broth and stir until well blended and heated up.
Put two tablespoons of cashews on it.