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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Meats, Grains Asian 1 Servings

INGREDIENTS

2 c Broccoli florets
8 Chinese egg noodles
2 T Vegetable oil
1 T Sesame oil
1/2 c Minced scallion
1 T Minced ginger
1 T Minced garlic
12 oz Skinless, boneless chicken
breast cut into thin
slivers
1 T Soy sauce
1/2 t Sugar
1 c Chicken broth mixed with 2
teaspoons cornstarch
Salt and pepper
Chopped toasted peanuts for
garnish

INSTRUCTIONS

PASTA MONDAY TO FRIDAY SHOW #PS6526  Bring a large pot of salted water
to a boil. Parboil the broccoli for  a minute and remove. Add the
Chinese noodles and cook for 5 minutes  or until al dente.  In a large
skillet heat the vegetable and sesame oils. When hot, add  the
scallion, ginger and garlic and cook, stirring for 30 seconds.  Add the
chicken and saute, stirring continuously until no longer  pink. Add the
soy sauce, and sugar and simmer 10 seconds. Stir in the  parboiled
broccoli.  Add the broth mixed with cornstarch and just bring to a
simmer. Simmer  until lightly thickened. Serve over noodles and garnish
with toasted  peanuts.  Yield: 4 servings  Posted to recipelu-digest by
molony <molony@scsn.net> on Mar 09, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1112
Calories From Fat: 512
Total Fat: 57.4g
Cholesterol: 292.4mg
Sodium: 2574.6mg
Potassium: 1613.7mg
Carbohydrates: 21.2g
Fiber: 1.8g
Sugar: 5.4g
Protein: 121g


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