Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
411
Calories
42g
Protein
18g
Fat
24g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz. dried vermicelli
- 1/4 cup low-sodium soy sauce
- 1/4 up chicken or vegetable broth
- 2 tablespoons peanut butter
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1 1/2 cups cooked chicken, shredded or chopped
- 1 red sweet pepper, seeded and cut into thin strips
- 3 green onions, cut diagonally into 1/2-inch pieces
- 1/4 cup fresh cilantro, chopped
- Lime wedges for garnish
Directions
1
1.Cook vermicelli according to package instructions, drain and set aside.
2
2.In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3
3.Add cooked pasta and toss to coat evenly.
4
4.Stir in cooked chicken, sweet red pepper, green onions and cilantro.
5
5.Serve with lime wedges.
Recipe sourced from
fandom