| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
Asian |
Pasta, Poultry |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Uncooked medium egg noodles |
| 1 |
tb |
Vegetable or olive oil |
| 1 |
lb |
Boneless chicken breasts; (without skin) |
|
|
Cut into julienne strips; (1 1/2 x 1/4-inch) |
| 2 |
|
Carrots; peeled and thinly |
|
|
Sliced |
| 1 |
bn |
Scallions; chopped |
| 1/2 |
|
Red bell pepper; thinly sliced |
| 1/4 |
c |
Low-sodium soy sauce |
| 1 |
c |
Chopped celery |
| 4 |
oz |
Sliced water chestnuts |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
White pepper |
| 1 |
ts |
Dried cilantro |
| 2 |
tb |
Toasted almonds; (optional) |
INSTRUCTIONS
Prepare egg noodles according to package directions; drain.
In a large skillet or wok, Sauté 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)
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