Asian Chicken Noodle Bowls
Crunchy Egg Rolls
Ingredients
- 12 oz thin spaghetti, broken in half
- 1½ lb boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ground ginger
- ½ cup low-sodium soy sauce
- ½ cup low-sodium chicken broth
- 3 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp honey
- 1 (16-oz) pkg frozen stir-fry blend with sugar snap peas
Instructions
- Cook spaghetti according to package directions; drain and keep warm, reserving 1 cup pasta water.
- Meanwhile, cook chicken in hot oil in a large nonstick skillet over medium-high heat until lightly browned. Remove from skillet, and set aside.
- Add garlic, ginger, soy sauce, broth, vinegar, sesame oil, and honey to skillet. Stir in vegetables; cook 3 to 4 minutes or until vegetables are crisp-tender. Stir in chicken and pasta and, if desired, enough pasta water to thin sauce.
Side Dish Ingredients
- 6 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
500
|
172
|
672
|
| Fat (g) | 13 | 9 | 22 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 58 | 19 | 77 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 962 | 296 | 1258 |
| T. Sugs (g) | 12 | 4 | 16 |
| A. Sugs (g) | 6 | 2 | 8 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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