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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook noodles according to package directions. | 2. Drain and set aside. | 3. Combine chicken broth, soy sauce, rice wine, sugar and crushed red pepper in a small bowl and set aside. | 4. Heat 1 teaspoon oil in large nonstick skillet over high heat. | 5. Add garlic, pea pods and bell pepper and cook 1-2 minutes or until vegetables are tender. | 6. Remove from pan. | 7. Heat remaining 2 teaspoons oil in skillet over high heat. | 8. Add chicken and cook 3-4 minutes or until chicken is no longer pink. | 9. Add cabbage, cooked vegetables and noodles. | 10. Stir in sauce and toss to coat. | 11. Cook and stir 1-2 minutes or until heated through. | 12. Sprinkle with green onions and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese egg noodle	8	ounces		201.7333	0.0	44.88	1.1333
chicken broth	1/4	cup	defatted reduced sodium	19.53	0.4725	2.7846	0.6552
soy sauce	2	tablespoons	reduced sodium	16.96	1.5776	2.6048	0.1824
rice wine vinegar	2	tablespoons		-	-	-	-
rice wine	1	tablespoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
red pepper flake	1/2	teaspoon	crushed	201.7333	0.0	44.88	1.1333
vegetable oil	1	tablespoon	divided	117.23200000000001	0.0	0.0	13.6
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
pea pod diagonally	1 1/2	cups	sliced	201.7333	0.0	44.88	1.1333
green pepper	1	cup	sliced	29.8	6.9136	1.2814	0.2533
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
red cabbage	1	cup	sliced	27.59	6.5593	1.2727	0.1424
green onion	2		sliced	38.34	8.1508	1.3774	0.6674

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.