Ginger Chicken Noodle Bowl

Bottled stir-fry sauce makes this a quick meal to whip up during the busy work week.

Ginger Chicken Noodle Bowl
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1 users rated this recipe an average rating of 1.0
Makes:
3 servings
Start to Finish:
25 mins
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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
small red 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)
    Per serving:
  • 362 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 77 mg chol.,
  • 734 mg sodium,
  • 42 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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