Stir-Fry with Chicken and Noodles
This recipe is quick to make and adaptable to your own taste! You could make it vegetarian by removing the chicken or add some extra crunch by using crunchy peanut butter.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1/10 of recipe
168
カロリー
12g
タンパク質
17g
炭水化物
6g
脂質
2g
食物繊維
3g
糖類
297mg
ナトリウム
飽和脂肪酸 1 g · コレステロール 24 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
water
4 cups
ramen-style noodles
2 packages (3 ounces each)
peanut butter
1/4 cup
low-sodium soy sauce
2 tablespoons
water
1/2 cup
vegetable oil
1 tablespoon · or cooking oil of choice
chicken breasts, boneless, skinless, cut into strips
2
red pepper flakes
1 teaspoon
fresh ginger, finely chopped
1 teaspoon · or 1/2 teaspoon ground ginger
carrots, thinly sliced
2 medium · about 2 cups
head of cabbage, thinly sliced
1/2 medium · about 6 cups
green onions, thinly sliced
1/4 cup
作り方
- 1
Wash hands with soap and water.
- 2
Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute. Drain noodles and set aside.
- 3
In a small saucepan, combine peanut butter, soy sauce and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
- 4
Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
- 5
Add red pepper, ginger, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
- 6
Stir in green onion, cooked noodles, and peanut sauce. Toss and serve right away.
出典: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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