Ingredients
- 8 oz rice noodles, preferably linguine size
- 1 tbsp fish sauce
- ¼ cup soy sauce
- ¼ cup water
- 1 tsp sesame oil
- 1 tsp agave or honey
- 2 tbsp rice wine or white wine
- 1.4 tsp five spice powder
- 2-3 tbsp canola oil, or other vegetable oil
- ¾ lb boneless chicken, thinly sliced
- 1 small onion, peeled and sliced
- 1 red pepper, seeded and sliced
- 1 Chinese eggplant, cut into ½ inch slices
- 4 oz shiitake mushroom caps, sliced
- ½ cup peas (if frozen don't thaw)
- ¼ cup unsalted peanuts (optional)
Instructions
- Cover noodles in water while preparing the other ingredients
- In separate bowl, combine the fish and soy sauces, water, sesame oil, agave, wine and five spice powder. Set this aside
- Heat a large skillet over a medium-high heat. When it’s heated, add 1-2 tablespoons of oil, and the chicken. Sautee until the chicken is cooked through, and remove it from the pan and set aside
- Add another tablespoon of oil, and add the onion and red pepper. Sautee until they start to soften
- Add the eggplant and mushrooms. After about 1 minute, when the vegetables are all combined, add the sauce. Cook for another 2 minutes, and add the noodles. When the noodles are cooked through, add the chicken, peas, and peanuts. When they are all combined and warmed, serve immediately
Notes
Yield: Approximately 3-4 servings Note: There are many things you can add or substitute with this, including fresh tomatoes, Italian or globe (American) eggplants, carrots, celery, bean sprouts, etc.
Nutrition Facts
Rice Noodles with Chicken
Amount per Serving
Calories
509
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
54
mg
18
%
Sodium
1374
mg
60
%
Potassium
816
mg
23
%
Carbohydrates
65
g
22
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
27
g
54
%
Vitamin A
1114
IU
22
%
Vitamin C
50
mg
61
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.