INGREDIENTS
Serving size:1
2/3 cup of rice noodles (rice vermicelli)
1/2 cup of shredded chicken
1/4 cup of chicken broth
1 cup of stir fry veggies (broccoli, snow peas, bean sprouts)
1/3 cup of diced sweet peppers
1/4 cup of sweet onion
SAUCE
1 1/2 tablespoon of low sodium soy sauce
1/2 tablespoon of sriracha
1/4 tablespoon of red wine vinegar
1/4 teaspoon of garlic minced
Salt and pepper to taste
INSTRUCTIONS
In a bowl, add your rice noodles and fill the bowl with cold or lukewarm water until it covers the noodles. Let the water bath and noodles sit for at least 30 minutes or until noodles are al dente. In a large sauce pan Turn on heat to a medium low and add onions and sweet pepper. Once the onions are translucent, add the stir fry veggies, chicken and sauce. Let sit over medium low heat until the veggies are soften. Add chicken broth and noodles and turn heat down to a simmer. Let sit on heat for at least 30 minutes before serving.
NUTRITION
380 calories
30 grams of protein
2.5 grams of sugar
66 grams of carbs (keep in mind these are complex carbs that are high In fiber!)
16 grams of fiber