Recipe for Asian Chicken and Noodles

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Yield:

4 servings

Ingredients:

Amount	Ingredient
8 oz	Uncooked medium egg noodles
1 tbl	Vegetable or 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, chopped
1/2 x	Red bell pepper, thinly sliced
1/4 cup	Low-sodium soy sauce
1 cup	Chopped celery
4 oz	Sliced water chestnuts
1/2 tsp	Garlic powder
1/2 tsp	White pepper
1 tsp	Dried cilantro

Instructions:

Instructions: Prepare egg noodles according to package directions; drain.

In a large skillet or wok, Saute 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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