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Asian Chicken & Noodles

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASIAN CHICKEN & NOODLES
 Categories: Pasta, Poultry
      Yield: 4 Servings
 
      8 oz Uncooked Medium Egg Noodles
      1 tb Vegetable or olive oil
      1 lb Boneless chicken breasts
           - (without skin)
           - cut into julienne strips
           - (1 1/2 x 1/4-inch)
      2    Carrots
           - peeled and thinly sliced
      1 bn Scallions; chopped
    1/2    Red bell pepper
           - thinly sliced
    1/4 c  Low-sodium soy sauce
      1 c  Chopped celery
      4 oz Sliced water chestnuts
    1/2 ts Garlic powder
    1/2 ts White pepper
      1 ts Dried cilantro
      2 tb Toasted almonds (optional)
 
  Prepare egg noodles according to package directions; drain.
  
  In a large skillet or wok, saute chicken, carrots, scallions and red
  bell pepper in oil until chicken is opaque and white, about 4
  minutes, stirring constantly. Add soy sauce, celery, water chestnuts,
  garlic powder, white pepper and cilantro. Mix all ingredients
  together, cover and simmer for 5 minutes. Stir in cooked egg noodles.
  Sprinkle with toasted almonds, if desired.
  
  Each serving provides: 307 Calories; 31.9 g Protein; 26.6 g
  Carbohydrates; 8 g Fat; 84.4 mg Cholesterol;
     1155 mg Sodium.
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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