VT's Curried Chicken Stir Fry with Rice Noodles
- Number of Servings: 10
Ingredients
4 oz rice noodles1/2 c sesame oil, divided2 heads broccoli, cut to small florets3 green onions, finely chopped1 stalk celery, finely sliced1 lg carrot, cut to strips with vegetable peeler14 oz can mushroom pieces1 chicken breast, defrosted and cut into small cubes1 egg, scrambled
1. Soak needles for 1/2 hour, per package directions
2. In a large fry pan, add 2 T oil and saute broccoli, onion, and celery. Remove vegetables.
3. Add more oil, saute carrot and mushrooms. Set aside vegetables.
4. Add more oil, cook chicken bits. Remove from heat
5. Scramble egg. Set aside.
6. Add oil, and saute noodles until tender.
7. Combine all ingredients.
Optional: add curry powder to chicken. Serve with your choice of sauce - teriyaki, soy, or sesame ginger marinade.
Number of Servings: 10
Recipe submitted by SparkPeople user TYLFAMILY.
2. In a large fry pan, add 2 T oil and saute broccoli, onion, and celery. Remove vegetables.
3. Add more oil, saute carrot and mushrooms. Set aside vegetables.
4. Add more oil, cook chicken bits. Remove from heat
5. Scramble egg. Set aside.
6. Add oil, and saute noodles until tender.
7. Combine all ingredients.
Optional: add curry powder to chicken. Serve with your choice of sauce - teriyaki, soy, or sesame ginger marinade.
Number of Servings: 10
Recipe submitted by SparkPeople user TYLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 13.0 g
- Cholesterol: 35.2 mg
- Sodium: 206.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.8 g
- Protein: 12.7 g
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