Ginger Chicken Noodle Bowl
Source of Recipe
WW Post
Recipe Introduction
Servings 3: WW-7pts
List of Ingredients
2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4 teaspoon ground ginger
1/3 cup bottled stir-fry sauce
1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
1 cup sliced fresh shiitake mushrooms
1 small red sweet pepper, cut into bite-size strips
2 teaspoons peanut oil or cooking oil
5 ounces cooked chicken breast, cut into strips (about 1 cup)
2 tablespoons broken cashews
Recipe
1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through. Makes 3 servings.
Nutritional Information
Nutritional facts per serving
calories: 362, total fat: 10g, saturated fat: 2g, monounsaturated fat: 4g, polyunsaturated fat: 3g, cholesterol: 77mg, sodium: 734mg, carbohydrate: 42g, total sugar: 2g, fiber: 4g, protein: 25g, vitamin C: 99%, calcium: 5%, iron: 17%, starch: 2diabetic exchange, vegetables: 2diabetic exchange, very lean meat: 2diabetic exchange, fat: 1.5diabetic exchange
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