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Sandra Anna Sloma
By Sandra Anna Sloma

Fry’s Vietnamese-Style ‘Chicken’ and Noodles

Updated at: Thu, 17 Aug 2023 10:00:57 GMT

Nutrition balance score

Great
Glycemic Index
49
Low
Glycemic Load
30
High

Nutrition per serving

Calories501.4 kcal (25%)
Total Fat18.6 g (27%)
Carbs61.1 g (24%)
Sugars13.7 g (15%)
Protein23.7 g (47%)
Sodium780.2 mg (39%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cook the rice noodles according to the package instructions, drain and set aside.
Step 2
n a large bowl, mix together the sweet chilli sauce, rice wine vinegar, edamame beans, bean sprouts and spring onions until combined. Set aside.
Step 3
Heat a large sauté pan or wok over a high heat with vegetable oil. Once hot, add the frozen Fry’s Chicken Style Strips and cook 4-5 mins or until golden.
Step 4
Add the carrot and cabbage to the pan. Cook for 4-6 min or until the vegetables are just soft. Add the vegetable stock and beansprout mixture to the pan. Mix until combined, and then stir through the rice noodles.
Step 5
To serve, divide the Vietnamese-style chicken and noodles into large serving bowls and garnish with a sprinkling of fresh coriander and lime wedges.