Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
25
High
Nutrition per serving
Calories394.5 kcal (20%)
Total Fat15.1 g (22%)
Carbs49.7 g (19%)
Sugars7.4 g (8%)
Protein15.6 g (31%)
Sodium1611.6 mg (81%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ounceschicken breast
diced
3 tablespoonscooking oil
¼ teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
6 ouncesbihon noodles
2 cupschicken broth
8 ouncesgreen beans
sliced
1 cupcabbage
shredded
2carrots
peeled and cut into matchstick pieces
1yellow onion
diced
6garlic cloves
minced
2 tablespoonsdark soy sauce
2 tablespoonsreduced sodium soy sauce
2 tablespoonsoyster sauce
1 teaspoongranulated sugar
Instructions
Step 1
Season the chicken with salt and pepper.
Step 2
Heat the oil in a wok or wide skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Remove the chicken from the wok.
Step 3
In the same wok, cook the onions and garlic, stirring frequently, the onions begin to soften softened, about 3 minutes.
Step 4
Add the cabbage, carrots, and green beans and cook, stirring occasionally, for about 5 minutes more, until the vegetables are tender.
Step 5
Add broth, dark soy sauce, reduced-sodium soy sauce, oyster sauce, and sugar to the wok and let simmer for 4 minutes.
Step 6
Return the chicken to the wok
Step 7
Add the noodles and cook, stirring constantly, so that the noodles get fully coated with the sauce mixture and absorb some of the liquid.
Step 8
Cover and cook for about 7 minutes, until the noodles are tender. Add more broth or a little water if needed to keep the pan from becoming dry.
Step 9
Serve hot.
Notes
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