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    Ginger Chicken Noodle Bowl

    Source of Recipe

    WW Post

    Recipe Introduction

    Servings 3: WW-7pts

    List of Ingredients

    2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
    1/4 teaspoon ground ginger
    1/3 cup bottled stir-fry sauce
    1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
    1 cup sliced fresh shiitake mushrooms
    1 small red sweet pepper, cut into bite-size strips
    2 teaspoons peanut oil or cooking oil
    5 ounces cooked chicken breast, cut into strips (about 1 cup)
    2 tablespoons broken cashews


    1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
    2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through. Makes 3 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 362, total fat: 10g, saturated fat: 2g, monounsaturated fat: 4g, polyunsaturated fat: 3g, cholesterol: 77mg, sodium: 734mg, carbohydrate: 42g, total sugar: 2g, fiber: 4g, protein: 25g, vitamin C: 99%, calcium: 5%, iron: 17%, starch: 2diabetic exchange, vegetables: 2diabetic exchange, very lean meat: 2diabetic exchange, fat: 1.5diabetic exchange




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