In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate. In the same wok, heat remaining 1-1/2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables. Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok. Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes. NOTES : This is an easy and delicious recipe from 365 Ways to Wok. Recipe by: RCOLE@aardvark.ucs.uoknor.edu Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1497g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 444 (28%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 218.7mg||67 %|
|Sodium 1091.2mg||38 %|
|Potassium 1062.7mg||28 %|
|Total Carbohydrate 197.1g||58 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 187.2g|
|Protein 35.1g||50 %|
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Calories per serving: 1612
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