Thai · Dinner
Drunken Noodles With Chicken (GLP-1)
Stir-fried rice noodles with seared chicken breast, holy basil, chilies and bell pepper in a savory garlic-soy sauce, finished with a fibre-boosting scatter of green beans and edamame. Bright, peppery and slightly sweet from the classic drunken-noodle sauce, this smaller portion is protein-forward and easy to digest.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
432Calories
41.2gProtein
10.9gFat
45.8gCarbs
7.1gSugar
6.8gFiber
1180mgSodium
100mgChol
2.3gSat Fat
890mgPotassium
90mgCalcium
3.4mgIron
0.4mcgVitamin B12
42mgVitamin C
protein-rich
low-calorie
high-fiber
gluten-free-adaptable
glp-1
Instructions
1
Prep
Slice the chicken breast, cut green beans into 2-inch pieces, mince garlic, slice chilies and bell pepper.
2
Heat vegetable oil in a wok over high heat and sear chicken slices for 2 to 3 minutes until opaque and lightly browned at the edges.
3
Add garlic and fresh chilies to the wok over medium-high heat, stir for 30 seconds until the raw smell fades.
4
Toss green beans, edamame and bell pepper in the wok over high heat for 2 minutes until bright green and tender-crisp.
5
Add drained noodles, soy sauce, oyster sauce, fish sauce and sugar to the wok over medium-high heat, toss for 2 minutes until evenly coated and glossy, then fold in basil leaves until wilted.
6
Plate
Transfer the noodles to a serving plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2.8 oz80g, dry weight flat rice noodles
- 1 1/3 cup160g green beans
- 2/3 cup90g shelled edamame
- 1/2 cup60g red bell pepper
- 6 cloves6 cloves garlic
- 44 fresh red chilies
- 1 cup30g fresh basil leaves
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil
