INGREDIENTS
8
ounces fresh or steamed Chinese egg noodles
1/4
cup fat-free reduced-sodium chicken broth
2
tablespoons reduced-sodium soy sauce
2
tablespoons rice wine vinegar
1
tablespoon rice wine or dry sherry
1
teaspoon sugar
1/2
teaspoon red pepper flakes
1
tablespoon vegetable oil, divided
1
clove garlic, minced
1‑1/2
cups fresh pea pods, diagonally sliced
1
cup thinly sliced green or red bell pepper
1
pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1
cup thinly sliced red or green cabbage
2
green onions, thinly sliced
PREPARATION:
- Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside. Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside.
- Heat 1 teaspoon oil in large nonstick skillet or wok. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1-1/3 cups salad
Sodium
419 mg
Protein
23 g
Fiber
3 g
Carbohydrate
27 g
Cholesterol
45 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
14 %
Calories
241
DIETARY EXCHANGE:
Vegetable
1
Starch
1-1/2
Meat
2
