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Ginger Chicken Noodle Bowl
Ingredients
- 2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
- 1/4 teaspoon ground ginger
- 1/3 cup bottled stir-fry sauce
- 1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
- 1 cup sliced fresh shiitake mushrooms
- 1 smallred sweet pepper, cut into bite-size strips
- 2 teaspoons peanut oil or cooking oil
- 5 ounces cooked chicken breast, cut into strips (about 1 cup)
- 2 tablespoons broken cashews
Directions
1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through. Makes 3 servings.
Nutrition Facts
(Ginger Chicken Noodle Bowl)
- Servings Per Recipe 3,
- cal. (kcal) 362,
- Fat, total (g) 10,
- chol. (mg) 77,
- sat. fat (g) 2,
- carb. (g) 42,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 25,
- vit. A (IU) 1409,
- vit. C (mg) 58,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 734,
- Potassium (mg) 402,
- calcium (mg) 50,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 2,
- Very Lean Meat () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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