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Ingredients

  • 1 pound boneless chicken thighs (sliced thinly)
  • 1/4 cup Japanese soy sauce
  • 1 inch fresh ginger (piece, grated)
  • 2 cloves garlic (crushed)
  • 12 ounces rice stick noodles (dried)
  • 2 tablespoons peanut oil
  • 1/2 pound green beans (trimmed, chopped coarsely)
  • 6 ounces button mushrooms (sliced thinly)
  • 2 teaspoons shrimp paste
  • 12 ounces spinach (trimmed, chopped coarsely)

Directions

  1. Combine chicken, sauce, ginger and garlic in medium bowl and set aside.
  2. Place noodles in large heatproof bowl and cover with boiling water. Let stand until tender, then drain.
  3. Heat half the oil in a wok and stir-fry chicken, in batches, until browned. Remove from wok. Heat remaining oil in wok and stir-fry green beans and mushrooms until tender. Return chicken to wok with noodles, 1/4 water and shrimp paste. Stir-fry until hot. Add spinach and stir-fry until spinach wilts. Season to taste and serve immediately.
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NutritionView more

590Calories
Sodium50%DV1210mg
Fat37%DV24g
Protein59%DV30g
Carbs21%DV64g
Fiber16%DV4g

PER SERVING *

Calories590Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat6g30%
Trans Fat
Cholesterol105mg35%
Sodium1210mg50%
Potassium990mg28%
Protein30g59%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate64g21%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.