Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
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
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- 8 ounces soba noodles or whole-wheat spaghetti
- ¼ cup natural crunchy peanut butter
- 4 cups of shredded cabbage
- 2 cups of shredded carrots
- 1 cup edamame, shelled and thawed
- 1 Tbsp grated fresh ginger
- 2 garlic cloves, minced
- ½ cup chicken broth
- 1 pound of shrimp, peeled and uncooked
- 2 Tbsp Hoisin sauce
- 2 tsp chili sauce or 1 tsp red chili paste
- ¼ cup chopped cilantro (optional)
- Non-stick cooking spray
Directions
1.Cook noodles. Drain and rinse. Set aside in large mixing bowl.
2.In a small saucepan, combine garlic, ginger, chicken broth, peanut butter, hoisin sauce, and chili sauce. Cook on low heat stirring until peanut butter is
3.Spray non-stick spray in large frying pan. Add cabbage, carrots, and edamame. Cook for about 5 minutes.
Add shrimp and sauce mixture and cook until shrimp turn pink, about 5 minutes.
4.Pour mixture over noodles and mix until noodles are well coated. Top with fresh cilantro (optional) and serve.