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Laura Miller: "I always add any other fresh vegies that I might…" Read More
15Ingredients
20Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. rice noodles
- 1/4 cup peanut oil
- 1/4 cup sesame oil
- 2 tsp. red pepper flakes (to taste)
- 3 garlic cloves (finely minced)
- 1/4 low sodium chicken broth
- 1/4 cup gluten free soy sauce
- 1/4 cup honey
- 3 Tbsp. fish sauce
- 2 large eggs (beaten)
- 2 cups chicken (Shredded, from about 2 breasts, I use a rotisserie chicken)
- 1 1/2 cups shredded carrots
- 1/2 cup peanuts (chopped)
- scallions (thinly sliced for garnish, optional)
- lime wedges (for serving)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol180mg60% |
Sodium2150mg90% |
Potassium690mg20% |
Protein35g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber5g20% |
Sugars22g |
Vitamin A150% |
Vitamin C25% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Laura Miller 5 years ago
I always add any other fresh vegies that I might have, just makes it even better!
Jeanne H. 7 years ago
This recipe was amazing! My kids and I loved it so much they asked me to make it again for dinner after having it 2 nights in a row.
Jason M. 8 years ago
This is a delicious recipe...I added almost twice as much garlic, 4 eggs, and 1 squeezed fresh lime juice to it right after it came off the stove. Served with cilantro, chopped peanuts and more lime wedges. Will definitely make again.
Heather Jasmine 8 years ago
I made this with shrimp and my family loves it so much! I doubled all of the ingredients to make a serving for 4, and cooked in 2 batches in the wok. Leftovers were very delicious too!