Tender chicken, crisp peppers and bamboo shoots, and fat noodles all tossed in a rich sauce that is fragrant, savory and slightly sweet. Make your favorite Chinese takeout without a wok and it will taste as great as the restaurant version!To make the dish gluten-free, use rice noodles instead of wheat noodles. Soak the noodles according to the package instructions, until al dente, then use them in the stir fry. Also, replace the Shaoxing wine with dry sherry, use tamari instead of soy sauce, and use homemade mushroom sauce instead of oyster sauce.
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Serving Size: 1 to 3 serving (66g) | ||
Recipe Makes: 2 to 3 servi | ||
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Calories: 272 | ||
Calories from Fat: 244 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1655.5mg | 57 % | |
Potassium 24.4mg | 1 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 5.8g | ||
Protein 0.3g | 0 % | |
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: 272
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