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Ingredientes
- 1 pound skinless boneless chicken breast halves
- 4 ounce. noodles (vermicelli)
- 1/4 c. smooth peanut butter
- 3 tbsp. soy sauce
- 2 tbsp. red wine vinegar
- 1 tbsp. plus 1 teaspoon Oriental sesame oil
- 1 clove crushed garlic
- 1/4 teaspoon crushed warm red pepper
- 1/4 c. julienne strips red bell pepper
- 1/4 c. julienne cucumber
- 2 c. shredded iceberg lettuce
Direcciones
- In saucepan, on high heat, bring 2 qts water to boil; add in chicken, reduce heat to low for 10-15 min. Remove chicken. Return to boil. Add in noodles and cook 5-7 min.
- Meanwhile, in medium bowl add in peanut butter, soy, vinegar, 1 Tbsp. sesame oil, garlic, crushed red pepper and 3 Tbsp. water. Stir till blended. Shred chicken; add in to mix; toss; stir in red bell pepper and cucumber. Set aside.
- Drain vermicelli and return to saucepan, toss with 1 tsp. sesame oil. Spoon mix on noodles and lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 119 | 36% |
| Total Fat 13.84g | 17% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 855mg | 36% |
| Potassium 404mg | 12% |
| Total Carbs 29.38g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.78g | 2% |
| Protein 23.23g | 37% |
