Source: Parents Magazine

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Recipe Summary test

total:
30 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boiling. Add the noodles and cook according to package directions until just done. Drain and toss with the sesame oil to keep from sticking; set aside.

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  • In a small bowl, combine the soy sauce, oyster sauce, and vinegar; set aside.

  • Place a wok or large skillet over medium-high heat. Add the peanut oil and heat until almost smoking. Add the ginger and garlic and cook for 10 to 15 seconds or until just fragrant but not colored. Add the chicken and stir-fry for 3 to 4 minutes or until no longer pink inside. Add the lettuce and carrots and stir-fry for 1 minute more or until lettuce wilts. Add the reserved noodles and toss to combine.

  • Add the sauce mixture and toss until everything is well-coated. Sprinkle with the peanuts and serve immediately.

Nutrition Facts

483 calories; fat 25g; cholesterol 73mg; saturated fat 6g; carbohydrates 31g; mono fat 8g; poly fat 6g; insoluble fiber 4g; sugars 3g; protein 34g; vitamin a 395.7IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 14.5mg; vitamin b6 1mg; folate 52.7mcg; vitamin b12 0.2mcg; sodium 631mg; potassium 658mg; calcium 34mg; iron 2.4mg.
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