CHICKEN****Broccoli and Chicken Noodle Bowl

By Unblond1

21/02/15-This was vg for both. This makes two dinner servings and a third serving of the stir fry leftover.

Ingredients

• 5-6 oz. chicken, cooked, cut into small cubes
• 3 ounces rice noodles or vermicelli (I used the vermicelli nests - you could do 1/2 oz. or whatever one nest weighs less than this if cooking noodles only for dinner or 4 oz. total if cooking noodles for the leftover portion as well)
• 1 tablespoon olive oil
• 1 medium shallot, sliced
• 2 garlic cloves, minced
• 1/2 jalapeno pepper, minced
• 1 teaspoon ginger, minced
• 1/3 long red fresh chili, finely chopped (it could have taken more)
• 1 cup broccoli florets
• 1 cup mixed sweet peppers, diced
• 1 bag Edamame, shelled
• 2 tablespoons soy sauce
• 1 tablespoon kecap manis
• 1/2 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sambal oelek or other hot sauce (if not using fresh chili)
• 2 tablespoons chopped peanuts (to garnish)
• chopped basil, coriander or mint (to garnish)

Details

Servings 3

Preparation

Step 1

If using rice noodles, soak in warm water for about 30 minutes or until soft.

Heat oil in a wok or large skillet. Stir fry chicken if starting with raw about 5 minutes. Remove.

Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and peppers and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender.

Meanwhile, drain rice noodles or boil vermicelli until done and add to a bowl. Add a tablespoon of the sauce and stir to combine.

Add chicken to wok, stir. Add remaining sauce. Stir fry 1 - 2 minutes, or until hot. Place noodles in bottom of bowls, top with chicken mixture, garnish with chopped peanuts and basil or coriander and serve.

Calories 372.6
Total Fat 12.2 g
Saturated Fat 1.8 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.2 g
Cholesterol 35.1 mg
Sodium 889.0 mg
Potassium 310.4 mg
Total Carbohydrate 42.2 g
Dietary Fiber 3.9 g
Sugars 7.1 g
Protein 23.4 g