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.
营养成分（每份）
每份数值 · 每份分量: 1/10 of recipe
168
卡路里
12g
蛋白质
17g
碳水
6g
脂肪
2g
膳食纤维
3g
糖
297mg
钠
饱和脂肪 1 g · 胆固醇 24 mg
圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。
食材
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
步骤
- 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.
来源: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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