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Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.6828
Energy (kCal)1677.6
Carbohydrates (g)218.4104
Total fats (g)71.104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer. | 2. Meanwhile, using your fingers, shred the chicken meat, discarding the skin and bones. | 3. Use a vegetable peeler to make long strips of the carrot and cucumber. | 4. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth. | 5. Divide the noodles, chicken, carrot, and cucumber among 4 bolws. Drizzle with the dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice noodle 8 ounces 829.92 182.8104 13.565999999999999 1.2768
    chicken 1 rotisserie-cooked - - - -
    carrot 1 52.48 12.2624 1.1904 0.3072
    cucumber 1 seedless seedless - - - -
    creamy peanut butter 1/2 cup 778.24 21.76 31.3216 69.3376
    soy sauce 2 tablespoons low sodium 16.96 1.5776 2.6048 0.1824

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



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