Asian chicken & noodles

Yield: 4 Servings

Measure Ingredient
8 ounces Uncooked Medium Egg Noodles
1 tablespoon Vegetable or olive oil
1 pounds Boneless chicken breasts (without skin) cut into julienne strips (1 1/2 x 1/4-inch)
2 \N Carrots peeled and thinly sliced
1 bunch Scallions; chopped
½ \N Red bell pepper thinly sliced
¼ cup Low-sodium soy sauce
1 cup Chopped celery
4 ounces Sliced water chestnuts
½ teaspoon Garlic powder
½ teaspoon White pepper
1 teaspoon Dried cilantro
2 tablespoons Toasted almonds (optional)

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, saute chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles.

Sprinkle with toasted almonds, if desired.

Each serving provides: 307 Calories; 31.9 g Protein; 26⅗ g Carbohydrates; 8 g Fat; 84⅖ mg Cholesterol; 1155 mg Sodium.

Copyright National Pasta Association () (Reprinted with permission)

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