4 Serves
85 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
In a large pot, heat the cooking oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
Add the chicken and tomato paste to the pot. Season with salt, black pepper, and turmeric powder. Stir well to coat the chicken and cook until browned.
Add a splash of water to the pot, cover, and simmer the chicken sauce over low heat until the meat is tender and the sauce has thickened.
While the sauce simmers, boil the rice noodles in a separate large pot of salted water until al dente, then drain using a colander.
31
g49
g53
g
Vietnamese
Japanese