Cross-Bridge Noodles with Chicken and Mushrooms recipe:

                                     Dinner recipe with nutritious chart

This dish is a classic Yunnan province recipe, featuring a flavorful and spicy broth, tender chicken, and a variety of mushrooms. The "cross-bridge" paste is a signature.....Read more

Here's a recipe for Yunnan Cross-Bridge Noodles with Chicken and Mushrooms:

Ingredients:

- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces

- 2 cups mixed mushrooms (button, shiitake, oyster), sliced

- 2 tablespoons vegetable oil

- 2 cloves garlic, minced

- 1 tablespoon ginger, minced

- 1 tablespoon Yunnan province's famous "cross-bridge" paste (or substitute with a mix of soy sauce, vinegar, and chili oil)

- 1 tablespoon soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon cornstarch

- 2 cups chicken broth

- 1 cup noodles (preferably fresh, thin rice noodles or egg noodles)

- Salt and pepper to taste

- Scallions, chopped (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.

2. Add chicken and cook until browned, about 5 minutes.

3. Add mushrooms, garlic, and ginger; cook until mushrooms release their liquid and start to brown.

4. Add the "cross-bridge" paste (or substitute), soy sauce, rice vinegar, and cornstarch mixture; stir-fry for 1 minute.

5. Pour in chicken broth and bring to a boil.

6. Cook noodles according to package instructions; drain and set aside.

7. To assemble the dish, place some noodles in a bowl, then add the chicken and mushroom mixture, and finally ladle the hot broth over the top.

8. Garnish with chopped scallions (if using) and serve immediately.

                                        Nutritious Chart

Here's a nutritious chart for the Yunnan Cross-Bridge Noodles with Chicken and Mushrooms recipe:

Per serving (assuming 4 servings):

Calories: 420

Macronutrients:

- Protein: 37g (chicken, mushrooms, and noodles)

- Fat: 17g (vegetable oil, chicken, and mushrooms)

- Carbohydrates: 40g (noodles, mushrooms, and chicken broth)

Micronutrients:

- Fiber: 4g (mushrooms, noodles, and vegetables)

- Sugar: 6g (naturally occurring from vegetables and chicken broth)

- Sodium: 450mg (chicken broth, soy sauce, and rice vinegar)

- Cholesterol: 60mg (chicken)

Vitamins:

- Vitamin A: 10% of the Daily Value (DV)

- Vitamin C: 20% of the DV

- Calcium: 6% of the DV

- Iron: 15% of the DV

Minerals:

- Potassium: 20% of the DV

- Zinc: 10% of the DV

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