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Ingredientes
- 1 x Red onion, chopped
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Chopped ginger
- 2 x Jalapenos, chopped
- 1/2 lb Grnd chicken
- 1 Tbsp. Fish sauce
- 1 x Lime, juiced
- 1/2 c. Thai basil chiffonade
- 1 pkt Mung bean noodles
- 1 head iceberg lettuce, leaves separated to create c.
- Â Â Thai basil leaves
Direcciones
- In a saute/fry pan, caramelize the onions, garlic and ginger. Add in the jalapeno and chicken. Stir to break up the chicken and cook till done. Deglaze the pan with fish sauce and lime juice. Taste for seasoning. Stir in the basil and set aside. In 375 degree oil, deep fry the mung bean noodles. Drain.
- This may be done in advance. To serve, fill a lettuce c. with the fried noodles and top with the hot chicken mix. Garnish with basil leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 472g | |
| Calories 412 | |
| Calories from Fat 169 | 41% |
| Total Fat 18.84g | 24% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.16g | |
| Cholesterol 195mg | 65% |
| Sodium 1540mg | 64% |
| Potassium 1561mg | 45% |
| Total Carbs 21.25g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.06g | 6% |
| Protein 42.85g | 69% |
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