Thai Noodle Stir Fry
Bring a pot of boiling water to a boil and blanch the carrots and broccoli for 2 min. with a strainer, remove. Use the boiling water and add the noodles for TWO minutes. Rinse in cold water, drain. Meanwhile in a skillet on medium high heat add 1 T. of oil and sauté chicken for 5-7 min. Remove. Let rest for 5 minutes then dice. In the same skillet on med. High heat add 1 T. Of oil and sauté the zucchini, pepper bag. Add the broccoli and carrots, stir. Stir the sauce well. Add the sauce to the veggies and bring to a boil. Add in noodles. Top with sesame seeds and green onions. Drizzle with lime juice.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 640 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Cholesterol | 85 mg |
| Sodium | 1,060 mg |
| Total Carbohydrates | 68 g |
| Dietary Fiber | 6 g |
| Total Sugars | 14 g |
| Added Sugars | 8 g |
| Protein | 36 g |
Key Micronutrients:
Vitamin D 0% • Calcium 8% • Iron 25% • Potassium 18%
Ingredients
Chicken, bun noodles (rice flour, water), coconut milk, vegetables (broccoli, zucchini, carrots, red bell peppers), sweet chili sauce, gluten-free soy sauce (water, soybeans, salt), green onions, sesame seeds, garlic, fresh ginger, yellow curry, lime juice, lime zest.
Allergen Statement
Contains: Soy, Sesame