Thai Stir-Fry on Noodles

9 45 376
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 2
Thai Stir-Fry on Noodles
Health Rating

Ingredients


341 gm Kelp Noodles, uncooked (can use buckwheat, mung bean or zoodles)
2 tbsp Coconut oil
1 chicken breast (196 g) Chicken breast, boneless, skinless, grilled (optional)
1 medium Red onion (sliced)
1 medium Carrots (sliced on a diagonal)
10 mushroom(s) Cremini (Italian) mushroom (or shiitake, cut into chunks)
1 medium pepper(s) Red bell pepper (or yellow pepper, julienned)
2 cup Bok choy (1 to 2 cups, sliced lengthwise)
1 cup whole Sugar snap peas (optional)

Instructions


Cook noodles according to package. Drain and transfer to bowl.

While noodles are cooking, heat 1 Tbsp coconut oil in a wok or large pan. Stir fry the chicken pieces until cooked through, then set chicken aside.

In the same wok, heat the other 1 Tbsp coconut oil. Stir fry the onion, carrot, and mushrooms for 4 to 5 minutes. Add the sweet pepper, bok choy and snap peas, and stir-fry a couple more minutes — KEEPING THE VEGGIES EL DENTE.

Drizzle a small amount of the Famous Almond Sauce onto the noodles and toss. Add the cooked chicken and vegetables to noodles and drizzle the remaining amount. Serve with extra lime juice and cilantro, if desired.
This is also yummy eaten cold or reheated the next day.

Note:

You’re welcome to leave the chicken out and keep this a veg dish. The Famous Almond Sauce recipe is found below this one.

Nutrition Facts

Per Portion

Calories 376
Calories from fat 161
Calories from saturated fat 117
Total Fat 17.9 g
Saturated Fat 13.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.0 g
Cholesterol 83 mg
Sodium 202 mg
Potassium 1106 mg
Total Carbohydrate 18.3 g
Dietary Fiber 5.7 g
Sugars 9.4 g
Protein 36 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 6.6

Energy sources


Pygal19%430.2492572603848123.0620083350969343%427.9875910245376268.4660030739505638%298.5898232308019162.2517845004048519%43%38%CarbohydratesFatProtein
Main