ASIAN CHICKEN AND NOODLES

ASIAN CHICKEN AND NOODLES

Makes: 4 Serves

8oz Medium Egg noodles, uncooked

1 tbsp vegetable or olive oil

1 lb boneless, skinless chicken breasts, cut in julienne strips

2 carrots, peeled and thinly sliced

1 bunch scallions, chopped

½ red bell pepper, thinly sliced

1/4 cup chopped celery

1 4oz can sliced water chestnuts

½ tsp garlic powder

½ tsp white pepper

1 tsp dried cilantro

2 tbsp toasted almonds (optional)

1. Prepare egg noodles according to package directions; drain.

2. 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.

3. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro.

4. Mix all ingredients together, cover and simmer for 5 minutes.

5. Stir in cooked egg noodles.

6. Sprinkle with toasted almonds, if desired.