Thai Chicken With Cellophane Noodles Recipe

Ingredients

1 package (3 1/2 oz.) cellophane noodles
1 lb. skinless boneless chicken breast
2 tbsp. vegetable oil
1 cup thinly sliced carrots
4 serrano chilies, seeded and finely chopped
2 cups shredded Chinese cabbage
1 cup diagonally sliced celery
3 green onions (with tops, cut into 2 inch pieces
1/3 cup fish sauce or soy sauce
2 tsp. finely shredded lime peel

Preparation

Step 1

Cover noodles with cold water. Let stand 20 minutes; drain. Cut into 3-4 inch pieces. Cut chicken breasts into thin slices.

Heat wok or 12 inch skillet until hot. Add oil and tilt wok to coat side. Add chicken, carrots and chilies. Stir fry about 4 minutes or until chicken is white. Remove from wok.

Add cabbage, celery and onions. Stir fry 1 minute. Stir in chicken, noodles and remaining ingredients. Stir fry about 1 minute or until mixture is hot.

4 servings: 205 calories per serving.

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