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Suggest a better descriptionHeat half the oil and stir fry the spring onions, ginger, mushrooms and red peppers over high heat for 5 minutes. Remove and set aside. Add the remaining oil and stir fry the chicken over a high heat for 3 minutes then remove from the pan and set aside. Add the green beans and stir fry for 2 minutes. Add the noodles and return the chicken and vegetables to the pan. Mix together the soy sauce, stock and cornflour until smooth and well blended then pour into the pan. Toss everything together and serve.
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Serving Size: 1 Serving (2418g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2694 | ||
Calories from Fat: 788 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.5g | 117 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 36.8g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 588.6mg | 181 % | |
Sodium 773.6mg | 27 % | |
Potassium 7838.7mg | 206 % | |
Total Carbohydrate 341.7g | 100 % | |
Dietary Fiber 36.5g | 146 % | |
Sugars, other 305.2g | ||
Protein 149.1g | 213 % | |
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: 2694
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