1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic. 3. Heat oil. Add scallions and stir-fry until translucent. Add chicken; stir-fry briefly to heat. 4. Add garlic, bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: 1. In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery; cut in 1-1/2 inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry; then pick up step 4. 2. In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles. From
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 123.5mg||38 %|
|Sodium 61.7mg||2 %|
|Potassium 509.5mg||13 %|
|Total Carbohydrate 86.5g||25 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 81.4g|
|Protein 29.1g||42 %|
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Calories per serving: 591
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