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.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/10 of recipe
168
칼로리
12g
단백질
17g
탄수화물
6g
지방
2g
식이섬유
3g
당류
297mg
나트륨
포화지방 1 g · 콜레스테롤 24 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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