Yield: 6 servings (serving size: 1 1/3 cups)
Total: 35 Minutes
Ingredients:
8 ounces uncooked wide rice sticks (banh pho)
2 tablespoons plus 1 teaspoon sesame oil, divided
1/2 cup organic vegetable broth
6 tablespoons ketchup
2 tablespoons lime juice
2 tablespoons lower-sodium soy sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
8 ounces boneless, skinless chicken breasts, cooked and cut into 1/2-inch cubes
6 garlic cloves, minced
2 shallots, thinly sliced
2 large eggs, lightly beaten
2 cups fresh bean sprouts
1 1/2 cups thinly sliced English cucumber
5 thinly sliced green onions
1 1/2 cups matchstick-cut carrots
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted, dry-roasted peanuts
12 lime wedges
Total: 35 Minutes
Ingredients:
8 ounces uncooked wide rice sticks (banh pho)
2 tablespoons plus 1 teaspoon sesame oil, divided
1/2 cup organic vegetable broth
6 tablespoons ketchup
2 tablespoons lime juice
2 tablespoons lower-sodium soy sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
8 ounces boneless, skinless chicken breasts, cooked and cut into 1/2-inch cubes
6 garlic cloves, minced
2 shallots, thinly sliced
2 large eggs, lightly beaten
2 cups fresh bean sprouts
1 1/2 cups thinly sliced English cucumber
5 thinly sliced green onions
1 1/2 cups matchstick-cut carrots
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted, dry-roasted peanuts
12 lime wedges
Preparation:
1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add chicken, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add chicken, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
Nutritional Information:
Calories: 370
Fat: 12.6g
Saturated fat: 2.3g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 4.5g
Protein: 13g
Carbohydrate: 55.3g
Fiber: 3.9g
Cholesterol: 60mg
Iron: 3.4mg
Sodium: 420mg
Calcium: 112mg
Calories: 370
Fat: 12.6g
Saturated fat: 2.3g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 4.5g
Protein: 13g
Carbohydrate: 55.3g
Fiber: 3.9g
Cholesterol: 60mg
Iron: 3.4mg
Sodium: 420mg
Calcium: 112mg
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