Ginger Chicken Noodle Bowl
Bottled stir-fry sauce makes this a quick meal to whip up during the busy work week.
Ingredients
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2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
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1/4 teaspoon ground ginger
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1/3 cup bottled stir-fry sauce
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1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
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1 cup sliced fresh shiitake mushrooms
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1 small red sweet pepper, cut into bite-size strips
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2 teaspoons peanut oil or cooking oil
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5 ounces cooked chicken breast, cut into strips (about 1 cup)
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2 tablespoons broken cashews
Directions
1.
Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2.
In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through. Makes 3 servings.
Nutrition information
Calories 362, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 3 g, Cholesterol 77 mg, Sodium 734 mg, Carbohydrate 42 g, Total Sugar 2 g, Fiber 4 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 99%, Calcium 5%, Iron 17%. Exchanges: Vegetable 2, Starch 2, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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