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Name: Pan Fried Noodles with Chicken
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: Asian
Ingredients: 1 pound boneless skinless chicken breasts; 1 cup carrots; 1 cup celery; 1 cup broccoli florets only; 1 cup fresh mushrooms; 1/2 cup scallions; 3 cloves Garlic crushed; 1 package Chinese Egg Noodles; 2 tablespoons oyster sauce; 2 teaspoons sesame seed oil; 3 tablespoons Extra Light Olive Oil; 6 tablespoons Soy sauce; 1/4 cup water; 1 tsp Salt

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INGREDIENTS

1 pound boneless skinless chicken breasts
1 cup carrots
1 cup celery
1 cup broccoli ; florets only
1 cup fresh mushrooms
1/2 cup scallions
3 cloves Garlic ; crushed
1 package Chinese Egg Noodles
2 tablespoons oyster sauce
2 teaspoons sesame seed oil
3 tablespoons Extra Light Olive Oil
6 tablespoons Soy sauce
1/4 cup water
1 tsp Salt

Servings

INSTRUCTIONS

Cut chicken into 2-inch strips. Slice carrots into matchsticks. Slice celery, mushrooms, and scallions. Set aside.

Boil a pan of water for noodles. Add 1 teaspoon salt, 1 teaspoon sesame oil, and noodles. Boil five minutes or until noodles reach desired tenderness. Drain noodles. Run under cold water. Drizzle 1 teaspoon sesame oil over noodles and toss to coat. Set aside.

Place 1 tablespoon olive oil in wok. Add chicken and saute' until almost cooked through. Add 2 tablespoons soy sauce. Saute' chicken until cooked. Remove from pan; set aside.

Place 1 tablespoon olive oil in wok. Add crushed garlic and scallions; saute'. Remove half of mixture; set aside.

Add 1 tablespoon olive oil to wok. Add broccoli; saute' 1 to 2 minutes. Add carrots, celery, and mushrooms; saute' 3 to 4 minutes. Add 2 tablespoons soy sauce. Saute' mixture for 1 minute. Remove from wok; set aside.

Put 1 tablespoon olive oil in wok; add noodles. Saute' noodles for 3 to 4 minutes; make sure to keep them moving. Add 2 tablespoons soy sauce; saute' for another 2 minutes. Add 2 tablespoons oyster sauce and 1/4 cup water. Cook mixture for 1 minute, stirring continuously. Add in vegetables and chicken; heat until done.

NOTES

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Pan Fried Noodles with Chicken

1 pound boneless skinless chicken breasts
1 cup carrots
1 cup celery
1 cup broccoli florets only
1 cup fresh mushrooms
1/2 cup scallions
3 cloves Garlic crushed
1 package Chinese Egg Noodles
2 tablespoons oyster sauce
2 teaspoons sesame seed oil
3 tablespoons Extra Light Olive Oil
6 tablespoons Soy sauce
1/4 cup water
1 tsp Salt

Cut chicken into 2-inch strips. Slice carrots into matchsticks. Slice celery, mushrooms, and scallions. Set aside.
Boil a pan of water for noodles. Add 1 teaspoon salt, 1 teaspoon sesame oil, and noodles. Boil five minutes or until noodles reach desired tenderness. Drain noodles. Run under cold water. Drizzle 1 teaspoon sesame oil over noodles and toss to coat. Set aside. 
Place 1 tablespoon olive oil in wok. Add chicken and saute' until almost cooked through. Add 2 tablespoons soy sauce. Saute' chicken until cooked. Remove from pan; set aside. 
Place 1 tablespoon olive oil in wok. Add crushed garlic and scallions; saute'. Remove half of mixture; set aside. 
Add 1 tablespoon olive oil to wok. Add broccoli; saute' 1 to 2 minutes. Add carrots, celery, and mushrooms; saute' 3 to 4 minutes. Add 2 tablespoons soy sauce. Saute' mixture for 1 minute. Remove from wok; set aside. 
Put 1 tablespoon olive oil in wok; add noodles. Saute' noodles for 3 to 4 minutes; make sure to keep them moving. Add 2 tablespoons soy sauce; saute' for another 2 minutes. Add 2 tablespoons oyster sauce and 1/4 cup water. Cook mixture for 1 minute, stirring continuously. Add in vegetables and chicken; heat until done.

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Nutrition

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Serving Size: 1 Serving (240g)
Recipe Makes: 5 Servings

Calories: 223
Calories from Fat: 102 (46%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 2g
Cholesterol 52.6mg		16 %
Sodium 587.8mg		20 %
Potassium 489.7mg		13 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 5.3g
Protein 23.2g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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