Rice Noodles with Chicken and Vegetables recipes

Rice Noodles with Chicken and Vegetables recipes
11 Ingredients
  • 1 quart chicken broth
  • 6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed
  • 1/4 cup plus 1 teaspoon vegetable oil
  • 1 large egg, beaten to blend
  • 1/2 boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)
  • 2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)
  • 1 tablespoon Chinese rice cooking wine, such as Shaohsing
  • 2 cups carrot matchsticks (2 in. long)
  • 2 cups thinly sliced fresh shiitake mushroom caps
  • 5 cups finely shredded green cabbage (10 oz.)
  • salt
Nutrition
406
20% daily value
5 servings
                                       
                                            balanced, dairy-​free
     

Fat

27% 18

Saturated

12% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

16% 47

Carbs (net)

- 43

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

28% 14

Cholesterol

18% 55

Sodium

40% 952

Calcium

6% 60

Magnesium

9% 37

Potassium

13% 602

Iron

9% 2

Zinc

12% 1

Phosphorus

32% 223

Vitamin A

48% 433

Vitamin C

27% 24

Thiamin (B1)

15% 0

Riboflavin (B2)

26% 0

Niacin (B3)

42% 7

Vitamin B6

35% 0

Folate equivalent (total)

14% 57

Folate (food)

- 53

Folic acid

- 2

Vitamin B12

6% 0

Vitamin D

3% 0

Vitamin E

22% 3

Vitamin K

42% 50
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