Fry’s Vietnamese-Style ‘Chicken’ and Noodles

Name: Fry’s Vietnamese-Style ‘Chicken’ and Noodles
Cuisine: Asian, Vietnamese
Ingredients: 200g (7 oz) rice noodles; 5 tbsp sweet chilli sauce; 3 tbsp rice wine vinegar; 175g (6.1 oz) edamame beans, shelled; 150g (5.3 oz) bean sprouts; 3 spring onions, finely chopped; 2 tbsp vegetable oil; 2 carrots, peeled and grated; 250g (8.8 oz) red cabbage, shredded; 200ml (6.7 fl oz) vegetable stock; 10g (0.3 oz) fresh coriander, chopped; 2 limes, cut into wedges; ”chicken” strips 480 g, vegetarian alternative of choice

5 steps

Updated at: Thu, 17 Aug 2023 10:00:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories501 kcal (25%)

Total Fat18.6 g (27%)

Carbs61.1 g (24%)

Sugars13.7 g (15%)

Protein23.7 g (47%)

Sodium780.2 mg (39%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

200grice noodles

5 Tbspsweet chilli sauce

3 Tbsprice wine vinegar

175gedamame beans

2 Tbspvegetable oil

2carrots

peeled and grated

250gred cabbage

shredded

200mlvegetable stock

10gfresh coriander

chopped

2limes

cut into wedges

480gvegan chicken strips

vegetarian alternative of choice

Instructions

Step 1

Cook the rice noodles according to the package instructions, drain and set aside.

Step 2

n a large bowl, mix together the sweet chilli sauce, rice wine vinegar, edamame beans, bean sprouts and spring onions until combined. Set aside.

Step 3

Heat a large sauté pan or wok over a high heat with vegetable oil. Once hot, add the frozen Fry’s Chicken Style Strips and cook 4-5 mins or until golden.

Step 4

Add the carrot and cabbage to the pan. Cook for 4-6 min or until the vegetables are just soft. Add the vegetable stock and beansprout mixture to the pan. Mix until combined, and then stir through the rice noodles.

Step 5

To serve, divide the Vietnamese-style chicken and noodles into large serving bowls and garnish with a sprinkling of fresh coriander and lime wedges.