Marinade chicken 30-60 min. Soak glass noodles according to package directions, drain, then cut with scissors a few times to shorten them. Mix sauce in a small bowl. Cook garlic in oil until fragrant, add onions and the white parts of the green onions, and cook until onions are soft and beginning to color. Put into separate bowl. Add chicken to empty pan and cook until barely pink in the center. Add chicken to onion bowl. Cook eggs until barely set, then add cabbage, carrots, and a tablespoon of the sauce. Cook until gently softened. Add onions and chicken back to pan along with noodles and the rest of the sauce. Cook, stirring constantly, until the noodles have absorbed all the sauce and everything has been warmed. Add tomatoes and green onions and toss.
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|Serving Size: 1 Serving (833g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 192 (31%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 111.6mg||34 %|
|Sodium 1461.2mg||50 %|
|Potassium 2233.5mg||59 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 56.7g|
|Protein 47.8g||68 %|
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Calories per serving: 629
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