Directions:
- Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
- Drain well.
- (If you are using regular pasta, cook in pot of boiling water until tender).
- In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
- Heat vegetable oil in large non-stick wok on medium-high heat.
- Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
- Remove and reserve.
- Add garlic, ginger and green onions to wok.
- Cook for 30 seconds.
- Add curry powder and chili paste and cook for 10 to 20 seconds longer.
- Add leeks, carrot and red pepper.
- Cook until barely wilted.
- Add bean sprouts and reserved sauce and bring to a boil.
- Add chicken/tofu and noodles and cook together until hot and well combined.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.65 Kcal (1376 kJ) | ||
| Calories from fat | 72.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 12% | |
|---|---|---|---|
| Cholesterol | 7.75mg | 3% | |
| Sodium | 2500.84mg | 104% | |
| Potassium | 239.5mg | 5% | |
| Total Carbs | 54.89g | 18% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.27 Kcal (801 kJ) | ||
| Calories from fat | 42.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 12% | |
|---|---|---|---|
| Cholesterol | 4.51mg | 3% | |
| Sodium | 1455.45mg | 104% | |
| Potassium | 139.39mg | 5% | |
| Total Carbs | 31.94g | 18% | |
| Sugars | 4.48g | 31% | |
| Dietary Fiber | 1.62g | 11% | |
| Protein | 4.37g | 15% | |
| Vitamin C | 19.5mg | 56% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 8% | |
| Calcium | 23mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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