Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories464.8 kcal (23%)
Total Fat5.2 g (7%)
Carbs72.1 g (28%)
Sugars3.6 g (4%)
Protein28.6 g (57%)
Sodium1593.2 mg (80%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Sauce
Instructions
Step 1
Season wok, then add fresh oil (veg or peanut). Add garlic and 2 chilis and saute for a few seconds, then add chicken. Cook until mostly white.
Step 2
Add in Chinese broccoli stems and cook until chicken is fully cooked.
Step 3
Add Chinese broccoli leaves and stir until leaves are wilted. Then remove everything from wok.
Step 4
Boil rice noodles to al dente. Drain and rinse with cold water. Make sure this step is finished at about the same time you are ready to put them in the wok for stir fry.
Step 5
Clean out wok and re season.
Step 6
With stove on high add cooked noodles and sauce mixture. Stir the noodles around to coat in sauce. Make sure to stir gently if you stir too much or to rough it will break the noodles into small pieces. After coating for 30-45 seconds let them sit in sauce. The high heat will caramelize the noodles with the sauce.
Step 7
Add in all the chicken and veggies and stir everything together.
Notes
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