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The "hot" in this recipe stands for temperature and
level of spice. If the amount of crushed red pepper
is too much for you, simply lower the quantity to
satisfy your taste buds.
Yield: 6
Ingredients:
8 ounces fresh or
steamed Chinese egg noodles
1/4 cup fat-free reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons
rice wine vinegar
1 tablespoon
rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1 tablespoon
vegetable oil, divided
1 clove garlic, minced
1-1/2 cups fresh pea pods, diagonally sliced
1 cup thinly sliced green or red bell pepper
1 pound boneless skinless chicken breasts, cut into
1/2-inch pieces
1 cup thinly sliced red or green cabbage
2 green onions, thinly sliced
Directions:
1. 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.
2. 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.
Remove from skillet; set aside.
3. 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.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
