460 calories
Heat the stock in a medium-sized sauce pan. Add the rice noodles, chicken, ginger, shallots and 5 spice and slowly simmer for 10-12 minutes with the lid on.
Stir in the vegetables, oyster sauce and sesame oil and cook for another 2 minutes, until the vegetables are tender.
Remove the chicken breast and slice. Pour the soup into a large bowl and top with the sliced chicken, extra shallots and some chilli.
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Serving Size: 1 Serving (1223g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 749 | ||
Calories from Fat: 145 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 115.8mg | 36 % | |
Sodium 1731.5mg | 60 % | |
Potassium 1594.6mg | 42 % | |
Total Carbohydrate 83.9g | 25 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 82.6g | ||
Protein 61.9g | 88 % | |
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: 749
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