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Suggest a better descriptionHeat up the oil, garlic and chilli flakes until fragrant.
Set aside.
Add onion and mushrooms and stir fry.
Combine soy, hoisin, honey, vinegar, peanut butter and 2tbsp chicken stock.
Simmer the chicken stock and add half of the sauce to the stock and half to the veg.
Add peas to the veg.
Add noodles and chicken to the broth.
Cook for 4min.
Ladle the noodles and chicken into the bowls.
Add 1 tbsp cornstarch to the veg and mix through. Slowly pour in some of the remaining broth until thickened.
Add broth to the bowls and top with the vegetable mixture. Garnish with chilli garlic and onions.
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Serving Size: 1 Serving (927g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 462 | ||
Calories from Fat: 150 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 71.7mg | 22 % | |
Sodium 2472.8mg | 85 % | |
Potassium 1346mg | 35 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 35.2g | ||
Protein 39.2g | 56 % | |
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: 462
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