Rice Noodles with Stir-fried Chicken and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 105 μg | (175 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 350 grams Rice noodles
- 250 grams green Beans
- salt
- 200 grams Napa cabbage
- 1 pc fresh ginger (about 4 cm)
- 4 scallions
- 4 Zucchini
- 4 Tbsps Chili sauce (sweet and spicy)
- 2 Tbsps Fish sauce
- 4 Tbsps Rice wine
- 1 pinch brown sugar
- 1 Lime (juiced)
- 3 Tbsps light soy sauce
- 250 grams Chicken breasts
- 2 Tbsps sesame oil (for frying)
- cilantro (for garnish)
Preparation steps
Cook rice noodles according to package directions.
Rinse beans, trim and blanch in a pot of boiling salted water for 6-8 minutes until al dente. Drain, rinse with cold water and drain again. Rinse cabbage, remove outer leaves and stalk and cut into strips. Peel ginger and cut into thin strips. Rinse scallions, trim, cut green portion diagonally into rings and cut white portion into thin, 4-5 cm (approximately 2 inches) long strips. Rinse zucchini, trim and cut in half lengthwise. Mix chili sauce in a bowl with fish sauce, rice wine, sugar, lime juice and soy sauce. Rinse chicken, pat dry and cut into strips. Heat oil in a wok and saute chicken on all sides with ginger until browned. Push chicken to the side of the wok, add zucchini and saute for 2-3 minutes. Add scallions and sauté briefly, then add chili sauce mixture, add beans and cabbage, mix everything together and saute for 1-2 minutes until done. Mix again before serving.
Arrange drained rice noodles on plates and cover with chicken, vegetables and sauce. Serve garnished with cilantro.
