Cut chicken into thin slices. Slice white part of bok choy into thin slices; cut green tops into 1" lengths. Keep separate. Heat 1/2 T. oil in wok. Put noodles in large bowl. Sprinkle seasoning packets over and barely cover with boiling water. Let stand and stir occasionally. Combine cornstarch and broth. Stir-fry white part of boy choy, pea pods and mushrooms till wilted. Remove and keep warm. Stir-fry chicken in 1/2 T. oil till browned. Add chestnuts (if used) and green bok choy; stir fry 15-20 seconds. Re-stir broth mixture and pour into pan; bring to boiling. Return vegetables to pan; add soy sauce. Drain noodles and add. Toss and serve. Serves 4. ORIGINATOR Long Forgotten SUBMITTOR Grace Wagner (firstname.lastname@example.org) DATE 10/26/96 Recipe By : 1987 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 08:47:31 -0400 From: Grace Wagner
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|Serving Size: 1 Serving (620g)|
|Recipe Makes: 4|
|Calories from Fat: 154 (27%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 98.7mg||30 %|
|Sodium 1517.2mg||52 %|
|Potassium 1326.8mg||35 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 46.7g|
|Protein 50.5g||72 %|
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Calories per serving: 561
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