Teriyaki Chicken and Noodle Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
309
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dish is a fun twist on traditional chicken teriyaki and is surprisingly light with approximately 300 calories per serving.
The chicken is very filling and adds muscle-building protein to this dish. One serving contains a little over 26 grams of protein!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 kcal | (15 %) | ||
| Protein | 26.63 g | (27 %) | ||
| Fat | 15.31 g | (13 %) | ||
| Carbohydrates | 17.99 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.64 g | (5 %) |
more nutritional values
| Vitamin A | 427.55 mg | (53,444 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 16.47 mg | (137 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 79.22 μg | (26 %) | ||
| Pantothenic acid | 1.07 mg | (18 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 40.82 mg | (43 %) | ||
| Potassium | 425.44 mg | (11 %) | ||
| Calcium | 52.51 mg | (5 %) | ||
| Magnesium | 58.3 mg | (19 %) | ||
| Iron | 5.02 mg | (33 %) | ||
| Iodine | 0.27 μg | (0 %) | ||
| Zinc | 1.16 mg | (15 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Cholesterol | 54.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3
- 3 tablespoons
- 3 tablespoons
- 3 ½ ounces
thin Rice noodles
- 2 tablespoons
- 1 teaspoon
red Curry paste
- 1 tablespoon
- ½
Red onion (thinly sliced)
- 1
carrot (cut into sticks)
- 0.333
Cucumber (cut into thin sticks)
- 2 cups
- 1 cup
mixed greens spinach, rocket (arugula) and watercress
Preparation steps
1.
Put the chicken breast fillets into a shallow dish. Mix 2 tablespoons teriyaki sauce with 2 tablespoons oil and brush the chicken with the mixture. Cover and leave to marinate for 1 hour.
2.
Cook the noodles in boiling, salted water for 5 minutes, then drain thoroughly and rinse in cold water. Drain and set aside.
3.
Heat the remaining oil in a frying pan and toast the sesame seeds, then stir in the curry paste, vinegar and the remaining teriyaki sauce.
4.
Put the noodles, onion, carrot and cucumber into a bowl, add the sauce and mix well.
5.
Heat a frying pan and cook the chicken for about 10 minutes, turning once, until cooked through. Slice the chicken breasts at an angle.
6.
Mix the salad leaves and bean sprouts into the noodle salad and serve in glasses, topped with slices of chicken breast.
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