Pan-Asian Chicken with Kelp Noodles
Not having eaten kelp noodles before, I basically followed one of the recipes on the back of the package of noodles, but before it was nearly complete, I gave it a taste and found it to be bland. I quickly decided to change the flavor direction of the dish, from Japanese, to Southeast Asian, by incorporating a few additional spices. What resulted turned out to be a bold success!
Servings per recipe: 4
Calories per serving: 163
Preparation time: 20m
Total cooking time: 30m
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 skinless, boneless chicken breast halves, diced
- 1 large bell pepper, thinly sliced
- 6 leaves spinach, chopped
- 1/2 cup diced green onion
- 12 ounces kelp noodles, rinsed and cut to desired length
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 4 dashes ground turmeric
- 4 dashes curry powder
- 3 dashes paprika
- 2 dashes red pepper flakes
- salt and ground black pepper to taste
Directions:
- 1 Heat olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Add chicken, bell pepper, spinach, and green onion and cook until chicken is no longer pink in the center, about 5 minutes. Add kelp noodles, chicken broth, soy sauce, turmeric, curry, paprika, red pepper flakes, salt, and pepper and stir until noodles soften, about 4 minutes.
Nutrion facts:
| Total Fat | 9g | 14% |
| Saturated Fat | 2.0g | |
| Cholesterol | 35mg | 12% |
| Sodium | 635mg | 25% |
| Potassium | 346mg | 10% |
| Total Carbohydrates | 6.2g | 2% |
| Dietary Fiber | 2.7g | 11% |
| Protein | 14.6g | 29% |
| Sugars | 2g | |
| Vitamin A | 1948IU | |
| Vitamin C | 40mg | |
| Calcium | 43mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 9mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 38mg | |
| Folate | 46mcg |
