Directions:
- Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
- Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
- Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.88 Kcal (875 kJ) | ||
| Calories from fat | 70.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 12% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 1% | |
| Sodium | 2325.19mg | 97% | |
| Potassium | 747.9mg | 16% | |
| Total Carbs | 18.19g | 6% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 93.8mg | 156% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.7mg | 121% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 39.18 Kcal (164 kJ) | ||
| Calories from fat | 13.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 12% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 1% | |
| Sodium | 436.11mg | 97% | |
| Potassium | 140.27mg | 16% | |
| Total Carbs | 3.41g | 6% | |
| Sugars | 0.49g | 10% | |
| Dietary Fiber | 0.45g | 10% | |
| Protein | 1.35g | 14% | |
| Vitamin C | 17.6mg | 156% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 4.1mg | 121% | |
| Calcium | 10.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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