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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook sufficient egg noodles to obtain 8 cups finished drained product (cook until just past the firm stage). | 2. Cube chicken or cut to any easy eating size you like. | 3. Using the oil and using med heat, cook chicken, garlic, ginger, and the pepper flakes in a deep sauce pan for about one minute. | 4. Add broth, fish sauce, and basil and bring contents to a boil. | 5. Reduce heat to simmer and add the egg noodles. | 6. Simmer, stirring occasionally, until chicken is done and noodles are at your preferred tenderness. | 7. Serve with Sriracha sauce (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg noodle	8	cups	cooked drained	1167.36	216.6608	43.0464	13.4976
chicken breast	2	boneless	skinless boneless	-	-	-	-
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
gingerroot	2	teaspoons	minced	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
chicken broth	42	ounces		369.1104	8.9301	52.628	12.3831
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057

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