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Parboiled Noodles W/stir-fried Chicken #1

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Soup 4 Servings

INGREDIENTS

1/2 up to
1 lb Noodles
1 c Cooked chicken
2 c Bean sprouts
1/2 c Scallion stalks
1 Clove garlic
2 up to
3 T Oil
1/2 t Salt
1 ds Pepper

INSTRUCTIONS

Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Dice or
shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in
1-inch sections. Mince garlic. Heat oil. Add scallions and stir-fry
until translucent. Add chicken; stir-fry briefly to heat. Add garlic,
bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour mixture
over noodles and serve. VARIATIONS: In step 3, after stir-frying the
scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery; cut
in 1-1/2 inch sections and stir-fry 1 minute to coat with oil. Then
cook, covered, 2 minutes more. Next, add the chicken and stir-fry;
then pick up step 4. In step 4, add with the bean sprouts 1/2 cup
bamboo shoots and 4 dried black mushrooms (soaked), both shredded.
After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in.
Then pour mixture over noodles.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 302
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 32.9mg
Sodium: 1997.1mg
Potassium: 393mg
Carbohydrates: 32.3g
Fiber: 2.2g
Sugar: 2.7g
Protein: 12.1g


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