Asian Chicken and Noodles


8 oz. Medium Egg Noodles, uncooked
1 tbsp. vegetable or olive oil
1 pound boneless, skinless chicken breasts, cut into julienne strips (1 1/2 x 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-oz. can sliced water chestnuts
1/2 tsp. garlic powder
1/2 tsp. white pepper
1 tsp. dried cilantro
2 tbsp. toasted almonds (optional)


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