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One-Pot Stir-Fry Rice Noodles with Chicken
TABLESPOON16Ingredients
45Minutes
290Calories
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Description
Do you hear that sound? That’s your Dutch oven, begging to be used to cook this dinner tonight. Inspired by Korean glass noodles but made grocery store-friendly with a swap of easy-to-find rice noodles, this tasty meal is not only an obvious choice, but it’s an affordable one, too.
Ingredients
US|METRIC
6 SERVINGS
- 3 cups progresso reduced sodium chicken broth (from 32-oz carton)
- 8 oz. rice
- 1 stick vermicelli noodles
- 2 Tbsp. packed brown sugar
- 3 Tbsp. soy sauce
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. gochujang (paste)
- 3 Tbsp. vegetable oil
- 20 oz. boneless skinless chicken thighs (cut into 1/2-inch strips)
- 8 oz. shiitake mushrooms (thinly sliced)
- 1 cup shredded carrots
- 4 cups baby spinach leaves
- 3 green onions (thinly sliced on the bias)
- 1/4 cup cilantro leaves (chopped)
- 1 Tbsp. toasted sesame seed
- 1 lime (cut into wedges)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol60mg20% |
| Sodium590mg25% |
| Potassium720mg21% |
| Protein23g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A100% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* 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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