Servings: 4
Cuisine: Asian
8 ounces Medium Egg Noodles, uncooked
1 tablespoon vegetable oil
OR
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into julienne strips (1 1/2 × 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
1 4-ounce can sliced water chestnuts
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon dried cilantro
2 tablespoons toasted almonds (optional)
1. Prepare egg noodles according to package directions; drain.
2. 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.
Cuisine: Asian
8 ounces Medium Egg Noodles, uncooked
1 tablespoon vegetable oil
OR
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into julienne strips (1 1/2 × 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
1 4-ounce can sliced water chestnuts
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon dried cilantro
2 tablespoons toasted almonds (optional)
1. Prepare egg noodles according to package directions; drain.
2. 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.
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