Barefeet in the Kitchen · by Mary Younkin★ 4.8 (22)
Stir Fry Noodles with Chicken and Vegetables
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 65%
CARBS 60G39% OF CAL
6G FIBER10G SUGAR44G OTHER
FAT 27G40% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lightly browned rice noodles tossed with tender chicken thighs and a medley of vegetables in a savory-spicy glaze. A quick one-pan meal that tastes restaurant-quality.
mainchinesestir frychicken🍳 skilletdairy free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 ounces rice noodles
- 3 tbsp coconut oil or light flavored olive oil ((divided))
- 1/2 cup low-sodium soy sauce, plus 2 tablespoons ((divided))
- 1 tbsp chili paste
- 2 tbsp light brown sugar
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 cups thinly sliced carrots, about 2 medium carrots
- 4 cups broccoli florets, cut bite-size
- 8 large mushrooms, sliced thin, about 2 cups
- 4 cups green cabbage, very thinly sliced
- 1 1/2 lbs chicken thighs, cut into bite-size pieces
- 2 tbsp cornstarch
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 65%
CARBS 60G39% OF CAL
6G FIBER10G SUGAR44G OTHER
FAT 27G40% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1444mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1068mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.