Pan-Asian Chicken with Kelp Noodles
Not having eaten kelp noodles before, I basically followed one of the recipes on the back of the package of noodles, but before it was nearly complete, I gave it a taste and found it to be bland. I quickly decided to change the flavor direction of the dish, from Japanese, to Southeast Asian, by incorporating a few additional spices. What resulted turned out to be a bold success!
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Note:
This dish can be made vegetarian by substituting chicken with firm tofu that has been marinated in soy sauce and subbing chicken stock with water or veggie stock.
Nutrition Facts
Per Serving:
162.8 calories; 14.6 g protein; 6.2 g carbohydrates; 35 mg cholesterol; 635 mg sodium. Full Nutrition
