The key to this recipe is getting the prep work done before you start cooking anything. Once the cooking starts, it moves rapidly and it's better to have all your ingredients next to you ready to toss in than to stress yourself out over time constraints. I grouped the carrots, peas and celery in one prep bowl. The chicken and 1 tablespoon soy sauce in another. Mushrooms and garlic in a third. And the sauce in a final bowl. The recipe indicates 4 total servings, but I feel like it's closer to 6, especially if you serve it with a vegetable side dish.
Cook carrots, snow peas, celery and noodles in boiling water 3 minutes; drain and set aside
Heat 2 teaspoons oil in a large nonstick skillet (or wok) over medium-high heat. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, chicken broth, oyster sauce, grated ginger, and pepper flakes, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and garlic to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute, bringing the sauce to just under a boil. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. The sauce should soak up into the noodles within this time. Sprinkle with green onions and serve.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 155 | ||
Calories from Fat: 76 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 15.5mg | 5 % | |
Sodium 603.7mg | 21 % | |
Potassium 305.7mg | 8 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 10.6g | ||
Protein 7.4g | 11 % | |
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: 155
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