Korean Barbecue Chicken Noodles
Ingredients
- 3 oz rice noodles
- 1 (12-oz) pkg stir fry vegetables
- ¾ lb boneless, skinless chicken thighs, cubed
- ⅛ tsp pepper
- ¼ cup cornstarch
- 1 Tbsp olive oil
- ¼ cup Korean barbecue sauce
Instructions
- Cook noodles and vegetables according to package directions.
- Sprinkle chicken with pepper. Toss together chicken and cornstarch until chicken is well coated; discard remaining cornstarch.
- Cook chicken in hot oil in a skillet over medium-high heat 6 to 8 minutes or until browned.
- Add vegetables and barbecue sauce to skillet with chicken, stirring to coat; cook 2 minutes or until sauce is thoroughly heated. Serve chicken mixture over noodles.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
585
|
585
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 35 | 35 |
| Carb (g) | 74 | 74 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 960 | 960 |
| T. Sugs (g) | 18 | 18 |
| A. Sugs (g) | 12 | 12 |
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