Thai Noodles with Chicken

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Thai Noodles with Chicken
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
1252
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,252 kcal(60 %)
Protein29.94 g(31 %)
Fat118.94 g(103 %)
Carbohydrates20.96 g(14 %)
Sugar added0 g(0 %)
Roughage3.69 g(12 %)
Vitamin A90.81 mg(11,351 %)
Vitamin D0.09 μg(0 %)
Vitamin E17.79 mg(148 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin18.19 mg(152 %)
Vitamin B₆0.81 mg(58 %)
Folate29.88 μg(10 %)
Pantothenic acid0.97 mg(16 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C105.54 mg(111 %)
Potassium610.81 mg(15 %)
Calcium44.49 mg(4 %)
Magnesium46.18 mg(15 %)
Iron2.58 mg(17 %)
Iodine0.59 μg(0 %)
Zinc1.31 mg(16 %)
Saturated fatty acids25.95 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
5 ounces
1 teaspoon
¾ cup
4
Chicken breasts (120 g each, chopped into small pieces)
2
red peppers (cut in strips or chunks)
2
green chile peppers (chopped)
2 cloves
garlic (finely chopped)
1 cup
Bamboo shoot (jar, in strips)
1
Leek (cut in rings)
light soy sauce
Chili sauce (sweet)
How healthy are the main ingredients?
Chicken breastgarlicLeeksoy sauce

Preparation steps

1.
Heat the groundnut oil to approximately 170°C | 325F. Add the rice noodles a little at a time, carefully, to the hot groundnut oil and fry briefly until crispy. Remove the noodles with a slotted spoon and put on kitchen paper to drain. Retain 2-3 tbsp of the oil.
2.
Mix the turmeric and the coconut together and mix through the chicken pieces. Brown in a hot wok briefly. Add the peppers, chilli, garlic, bamboo shoots and leek and stir-fry for around 5 minutes until cooked. Season to taste with soy sauce and sweet chilli sauce and stir in 2/3 of the noodles.
3.
Divide between bowls and serve garnished with the remaining noodles.