Pan-Asian Chicken with Kelp Noodles
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"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!"
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Ingredients30 m servings 163 cals
Original recipe yields 4 servings
- Heat olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Add chicken, bell pepper, spinach, and green onion and cook until chicken is no longer pink in the center, about 5 minutes. Add kelp noodles, chicken broth, soy sauce, turmeric, curry, paprika, red pepper flakes, salt, and pepper and stir until noodles soften, about 4 minutes.
- 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.
Per Serving: 163 calories; 9 g fat; 6.2 g carbohydrates; 14.6 g protein; 35 mg cholesterol; 635 mg sodium. Full nutrition