Thai Noodles with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes. Ingredients:
1 package (2 ounces) rice noodles |
2 cups shredded cabbage |
1 cup julienned carrots |
1/2 cucumber, peeled, quartered and sliced lengthwise |
1 red bell pepper, cored, seeded and cut into thin strips |
1/4 cup chopped scallions |
2 cups chopped skinless roasted chicken |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh mint |
1/4 cup fresh lime juice |
1/4 cup seasoned rice vinegar |
3 tablespoon sugar |
4 teaspoon fish sauce |
1/4 teaspoon asian chile paste |
1 tablespoon peanut oil |
Directions:
1. Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.
2. Nutritional analysis per serving: 335 calories, 12.4 g fat (2.7 g saturated), 32.7 g carbs, 3.2 g fiber, 23.2 g protein Nutritional analysis provided by Self
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