Rice noodles
1. Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the garlic, ginger and chilli and stir-fry for a few seconds. Quickly follow with the chicken slices and give that a good stir for a minute cooking for 1 minute. As the chicken starts to turn opaque, add in the Shaosing rice wine and de-glaze the wok.
2. Season the chicken with the light soy sauce, dark soy, Sriracha chilli sauce and stir for a few seconds. Then add to the wok the shitake mushrooms, pak choy and spring onions and toss together well.
3. Pour in 1.5 litres of boiling water from the kettle and bring to the bubble. Add in the vermicelli rice noodles and make sure the noodles are submerged in the water and then bring to the boil cooking for 3 minutes until the noodles have softened and all the ingredients are cooked. Turn the heat to simmer and add the vegetable bouillon powder and stir in. Drizzle in toasted sesame oil and then its ready to serve.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 326 | ||
Calories from Fat: 105 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 34.5mg | 11 % | |
Sodium 80.9mg | 3 % | |
Potassium 1179.9mg | 31 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 34.4g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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