Korma Chicken and Vegetable Noodle Bowls
- 2 cups broccoli florets
- 3 oz wide rice noodles
- 1½ cups shredded carrots, coarsely chopped
- 2 tsp sesame oil
- 1 cup shredded rotisserie chicken
- ⅔ cup jarred korma curry simmer sauce
- 3 Tbsp chopped fresh cilantro, divided
- ¼ cup chopped lightly salted peanuts
- Cook broccoli and noodles according to package directions.
- Meanwhile, cook carrots in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until tender.
- Stir in broccoli, chicken, and simmer sauce; cook 3 to 4 minutes or until thoroughly heated. Stir in 2 Tbsp cilantro.
- Divide noodles between 2 bowls; top with chicken mixture. Sprinkle with nuts and 1 Tbsp cilantro.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
27 |
27 |
| Sat. Fat (g) |
9 |
9 |
| Protein (g) |
29 |
29 |
| Carb (g) |
59 |
59 |
| Fiber (g) |
5 |
5 |
| T. Sugs (g) |
10 |
10 |
| A. Sugs (g) |
3 |
3 |
