VT's Curried Chicken Stir Fry with Rice Noodles

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of VT's Curried Chicken Stir Fry with Rice Noodles calories by ingredient
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Introduction

I created this recipe to meet the taste of my family. This is a healthier version of the one I first created which used more oil and two Banquet chicken patties instead of the chicken breast. Makes very generous servings. I created this recipe to meet the taste of my family. This is a healthier version of the one I first created which used more oil and two Banquet chicken patties instead of the chicken breast. Makes very generous servings.
Number of Servings: 10

Ingredients

    4 oz rice noodles
    1/2 c sesame oil, divided
    2 heads broccoli, cut to small florets
    3 green onions, finely chopped
    1 stalk celery, finely sliced
    1 lg carrot, cut to strips with vegetable peeler
    14 oz can mushroom pieces
    1 chicken breast, defrosted and cut into small cubes
    1 egg, scrambled

Directions

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.

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