Rice Noodles with Stir-fried Chicken and Vegetables

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Rice Noodles with Stir-fried Chicken and Vegetables
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
564
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie564 cal.(27 %)
Protein28 g(29 %)
Fat8 g(7 %)
Carbohydrates90 g(60 %)
Sugar added4 g(16 %)
Roughage8.2 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K105 μg(175 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.2 mg(118 %)
Vitamin B₆1 mg(71 %)
Folate120 μg(40 %)
Pantothenic acid1.4 mg(23 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C86 mg(91 %)
Potassium1,158 mg(29 %)
Calcium200 mg(20 %)
Magnesium116 mg(39 %)
Iron6 mg(40 %)
Iodine10 μg(5 %)
Zinc2.9 mg(36 %)
Saturated fatty acids1.3 g
Uric acid238 mg
Cholesterol39 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
350 grams Rice noodles
250 grams green Beans
salt
200 grams Napa cabbage
1 pc fresh ginger (about 4 cm)
4 scallions
4 Zucchini
4 Tbsps Chili sauce (sweet and spicy)
2 Tbsps Fish sauce
4 Tbsps Rice wine
1 pinch brown sugar
1 Lime (juiced)
3 Tbsps light soy sauce
250 grams Chicken breasts
2 Tbsps sesame oil (for frying)
cilantro (for garnish)
How healthy are the main ingredients?
Chicken breastNapa cabbagegingersoy saucesesame oilsugar

Preparation steps

1.

Cook rice noodles according to package directions.

2.

Rinse beans, trim and blanch in a pot of boiling salted water for 6-8 minutes until al dente. Drain, rinse with cold water and drain again. Rinse cabbage, remove outer leaves and stalk and cut into strips. Peel ginger and cut into thin strips. Rinse scallions, trim, cut green portion diagonally into rings and cut white portion into thin, 4-5 cm (approximately 2 inches) long strips. Rinse zucchini, trim and cut in half lengthwise. Mix chili sauce in a bowl with fish sauce, rice wine, sugar, lime juice and soy sauce. Rinse chicken, pat dry and cut into strips. Heat oil in a wok and saute chicken on all sides with ginger until browned. Push chicken to the side of the wok, add zucchini and saute for 2-3 minutes. Add scallions and sauté briefly, then add chili sauce mixture, add beans and cabbage, mix everything together and saute for 1-2 minutes until done. Mix again before serving.

3.

Arrange drained rice noodles on plates and cover with chicken, vegetables and sauce. Serve garnished with cilantro.

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