Asian chicken & noodles
4 Servings
Ingredients
| Quantity | 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 | Carrots peeled and thinly sliced | |
| 1 | bunch | Scallions; chopped |
| ½ | 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) |
Directions
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)