Ingredients Jump to Instructions ↓

  1. 8 oz 227g Fresh or steamed Chinese egg noodles

  2. 1/4 cup 59ml Fat-free reduced-sodium chicken broth

  3. 2 tablespoons 30ml Reduced-sodium soy sauce

  4. 2 tablespoons 30ml Rice wine vinegar

  5. 1 tablespoon 15ml Rice wine

  6. 1 teaspoon 5ml Sugar

  7. 1/2 teaspoon 2 1/2ml Red pepper flakes

  8. 1 tablespoon 15ml Vegetable oil - divided

  9. 1 Garlic clove - minced

  10. 1 1/2 cups 355ml Diagonally-sliced fresh pea pods

  11. 1 cup 237ml Thinly-sliced green or red bell pepper

  12. 1 lb 454g / 16oz Boneless skinless chicken breasts - cut 1/2" pieces

  13. 1 cup 237ml Thinly-sliced red or green cabbage

  14. 2 Green onions - thinly sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside. Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside. Heat 1 teaspoon oil in large nonstick skillet or wok. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside. Heat remaining 2 teaspoons oil in skillet. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving. This recipe yields 6 (1 1/3-cup) servings. Exchanges Per Serving: 1/2 Starch, 2 Meat, 1 Vegetable. Nutrition Facts: Calories 164; Calories from Fat 30%; Total Fat 6g; Saturated Fat 1g; Protein 17g; Carbohydrates 12g; Cholesterol 45mg; Sodium 353mg; Dietary Fiber 2g.


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