Thin Noodles With Chicken And Vegetables Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main Ingredient

Ingredients

 Thin noodles/Bean threads6 Ounce, uncooked (3 Cups)
 Chicken broth1⁄2 Cup (8 tbs)
 Hoisin sauce2 Tablespoon
 Vegetable oil1 Tablespoon
 Green onions2 , finely chopped
 Minced fresh ginger1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Boneless skinless chicken breasts1 Pound, cut into bite size pieces
 Kms10 Ounce, thawed and drained (1 Package)
 Orange marmalade1⁄4 Cup (4 tbs)
 Chili sauce2 Tablespoon
 Red pepper flakes1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1592 Calories from Fat 259

% Daily Value*

Total Fat 30 g45.4%

Saturated Fat 5.7 g28.3%

Trans Fat 0.2 g

Cholesterol 406.9 mg

Sodium 1306 mg54.4%

Total Carbohydrates 196 g65.4%

Dietary Fiber 8.7 g34.9%

Sugars 63.8 g

Protein 132 g263.9%

Vitamin A 27.4% Vitamin C 41.4%

Calcium 17.6% Iron 42.7%

*Based on a 2000 Calorie diet

Directions

1. Place 6 cups water in wok; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Place in medium bowl; stir in chicken broth and hoisin sauce. Set aside; keep warm.
2. Heat oil in wok or large skillet over high heat. Add onions, ginger and garlic; stir-fry 15 seconds. Add chicken; stir-fry 3 to 4 minutes or until almost done. Add vegetables; stir-fry until vegetables are hot and chicken is no longer pink in center. Add marmalade, chili sauce and pepper. Stir until hot. Serve over noodles.
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