Try this Pacific Rim Stir-Fry recipe, or contribute your own.
Suggest a better description1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm.
2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside.
3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.
Great Meal! Lots of flavor. We willbe making more of this.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 381 | ||
Calories from Fat: 104 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 70.6mg | 22 % | |
Sodium 7816mg | 270 % | |
Potassium 849.8mg | 22 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 32.6g | ||
Protein 34.6g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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