Stir-Fry Noodles
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
745
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 111.8 μg | (186 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs uncooked Asian egg noodle
- 2 Tbsps sunflower oil
- 3 cups cooked Chicken breasts (cut into thin strips)
- 2 cloves garlic cloves (peeled and chopped)
- 1 tsp freshly grated ginger (grated)
- 1 sweet, red Bell pepper (seeded and thinly sliced)
- 1 cup sliced, white Mushrooms
- 1 small Bok Choy (cleaned and cut into strips)
- 6 scallions (cleaned and cut into 2-inch diagonal strips)
- 1 cup unsalted Cashews
- 3 Tbsps low-sodium soy sauce
- 1 Tbsp sesame oil
Preparation steps
1.
Place the egg noodles in a large bowl and break them in half. Pour enough boiling water over the noodles to cover them and let stand while preparing the stir-fry.
2.
Preheat a wok or skillet over medium heat. Add the sunflower oil and swirl the wok or skillet to coat. Once the oil is hot, add the cooked chicken, garlic, ginger, bell pepper, mushrooms, bok choy, green onions and cashews. Stir-fry for about 5 minutes.
3.
Drain the noodles thoroughly and add them to the wok, toss to coat, and stir-fry for an additional 5 minutes. Combine the soy sauce and sesame oil and drizzle over the stir-fry mixture and toss until thoroughly combined.
4.
Divide between bowls and serve.
