Asian Chicken And Noodles Recipe
Servings: 4
Ingredients
- 8 ounce Uncooked medium egg noodles
- 1 Tbsp. Vegetable or possibly extra virgin olive oil
- 1 lb Boneless chicken breasts, (without skin) Cut into julienne strips, (1 1/2 x 1/4-inch)
- 2 x Carrots, peeled and thinly Sliced
- 1 bn Scallions, minced
- 1/2 x Red bell pepper, thinly sliced
- 1/4 c. Low-sodium soy sauce
- 1 c. Minced celery
- 4 ounce Sliced water chestnuts
- 1/2 tsp Garlic pwdr
- 1/2 tsp White pepper
- 1 tsp Dry cilantro
- 2 Tbsp. Toasted almonds, (optional)
Directions
- Prepare egg noodles according to package directions; drain.
- In a large skillet or possibly wok, Saute/fry chicken, carrots, scallions and red bell pepper in oil till chicken is opaque and white, about 4 min, stirring constantly. Add in soy sauce, celery, water chestnuts, garlic pwdr, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 min. Stir in cooked egg noodles.
- Sprinkle with toasted almonds, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 106 | 23% |
| Total Fat 11.96g | 15% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.14g | |
| Cholesterol 106mg | 35% |
| Sodium 1009mg | 42% |
| Potassium 732mg | 21% |
| Total Carbs 59.76g | 16% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.24g | 3% |
| Protein 30.25g | 48% |
