Recipe Details
Ingredients
-
1(12 ounce) packagerice noodles
-
2tablespoonsbutter
-
1poundboneless, skinless chicken breast halves, cut into bite-sized pieces
-
¼cupvegetable oil
-
4eggs
-
3tablespoonswhite sugar
-
2tablespoonsfish sauce
-
1tablespoonwhite wine vinegar
-
⅛tablespooncrushed red pepper
-
2cupsbean sprouts
-
3green onions, chopped
-
¼cupcrushed peanuts
-
1lemon, cut into wedges
Cooking Directions
-
Gather all ingredients.
-
Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
-
Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
-
Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
-
Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
-
Stir bean sprouts into wok and cook for 3 minutes.
-
Serve topped with green onions, crushed peanuts, and a wedge of lemon.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories524 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 6g |
29% |
Cholesterol 178mg |
59% |
Sodium 594mg |
26% |
Total Carbohydrate 59g |
21% |
Dietary Fiber 3g |
10% |
Total Sugars 8g |
|
Protein 26g |
53% |
Vitamin C 19mg |
22% |
Calcium 62mg |
5% |
Iron 2mg |
12% |
Potassium 394mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved