Asian Chicken & Noodles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Uncooked Medium Egg Noodles,
1 tbsp: Vegetable or olive oil,
1 lbs: 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
1/2: Red bell pepper thinly sliced,
1/4 cup: Low-sodium soy sauce,
1 cup: Chopped celery,
4 ounce: Sliced water chestnuts,
1/2 tsp: Garlic powder,
1/2 tsp: White pepper,
1 tsp: Dried cilantro,
2 tbsp: 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; 26.6 g
Carbohydrates; 8 g Fat; 84.4 mg Cholesterol;
1155 mg Sodium.
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
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; 26.6 g
Carbohydrates; 8 g Fat; 84.4 mg Cholesterol;
1155 mg Sodium.
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp