Try this Teriyaki Chicken Noodle Bowl with Broccoli, Pepper & Mushrooms recipe, or contribute your own.
Suggest a better description1. Fill a small or medium pot with water. Bring to a boil. Then, remove from heat and add 6 oz (170 g) rice noodles. Soak for 5-8 minutes. They should be tender, but slightly undercooked. Then, drain and rinse under cold water. Meanwhile...
2. Peel and crush (or mince) 1 garlic clove. In a small bow, combine garlic, 4 tbsp soy sauce, 1 1/2 tbsp brown (or white) sugar, 1/4 tsp ginger, and 1/2 tsp cornstarch. Whisp together with a fork.
3. Wash 1/2 crown broccoli, 1/2 bell pepper, and 3 mushrooms. Separate broccoli into bite-size florets. Deseed and chop pepper into chunks. Slice mushrooms. Transfer vegetables to a plate.
4. In a wok or pan, heat about 1 tbsp vegetable oil over medium-high heat.
5. Cut chicken breast into bite-size pieces. Once pan is hot, add chicken. Stir fry until browned, but not fully cooked, about 2 minutes.
6. Add broccoli and pepper to pan. Cook until tender, about 3 minutes.
7. Pour teriyaki sauce over chicken and vegetables. Add noodles to pan. Stir and mix well, allowing sauce to thicken.
8. Enjoy 1/2 of chicken & noodles for dinner and pack up the leftovers from tomorrow's lunch!
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Serving Size: 1 Serving (667g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 620 | ||
Calories from Fat: 100 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 4330.1mg | 149 % | |
Potassium 1420.3mg | 37 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.6g | ||
Protein 117g | 167 % | |
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: 620
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