Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Uncooked Medium Egg Noodles
1 tb Vegetable or olive oil
1 lb Boneless chicken breasts
- (without skin)
- cut into julienne strips
- (1 1/2 x 1/4-inch)
2 Carrots
- peeled and thinly sliced
1 bn Scallions; chopped
1/2 Red bell pepper
- thinly sliced
1/4 c Low-sodium soy sauce
1 c Chopped celery
4 oz Sliced water chestnuts
1/2 ts Garlic powder
1/2 ts White pepper
1 ts Dried cilantro
2 tb Toasted almonds (optional)

Prepare egg noodles according to package directions; drain.

In a large skillet or wok, saute chicken, carrots, scallions and red
bell pepper in oil until chicken is opaque and white, about 4
minutes, stirring constantly. Add soy sauce, celery, water chestnuts,
garlic powder, white pepper and cilantro. Mix all ingredients
together, cover and simmer for 5 minutes. Stir in cooked egg noodles.
Sprinkle with toasted almonds, if desired.

Each serving provides: 307 Calories; 31.9 g Protein; 26.6 g
Carbohydrates; 8 g Fat; 84.4 mg Cholesterol;
1155 mg Sodium.

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