Try this Parboiled Noodles W/stir-Fried Chicken #2 recipe, or contribute your own.
Suggest a better description1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch bean sprouts. 3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1 minute). Add stock and heat quickly; then cook, covered, 3 minutes over medium heat. 4. Add chicken to vegetables and stir in to heat through. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour mixture over noodles and serve. VARIATIONS: 1. For the onions, substitute 1/2 cup canned button mushrooms. 2. In step 4, add with the chicken 1 tomato, peeled and diced. 3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through. 4. Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted. From
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 450 | ||
Calories from Fat: 129 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 82.3mg | 25 % | |
Sodium 1001.2mg | 35 % | |
Potassium 404.1mg | 11 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 58.2g | ||
Protein 18.7g | 27 % | |
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: 450
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