Pan-Asian Chicken with Kelp Noodles

Not having eaten kelp noodles before, I basically followed one of the recipes on the back of the package of noodles, but before it was nearly complete, I gave it a taste and found it to be bland. I quickly decided to change the flavor direction of the dish, from Japanese, to Southeast Asian, by incorporating a few additional spices. What resulted turned out to be a bold success!

INGRIDIENT

2 tablespoons olive oil

1 tablespoon minced garlic

2 skinless, boneless chicken breast halves, diced

1 large bell pepper, thinly sliced

6 leaves spinach, chopped

½ cup diced green onion

12 ounces kelp noodles, rinsed and cut to desired length

¼ cup chicken broth

2 tablespoons soy sauce

4 dashes ground turmeric

4 dashes curry powder

3 dashes paprika

2 dashes red pepper flakes

salt and ground black pepper to taste

DIRECTION

Step: 1

Heat olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Add chicken, bell pepper, spinach, and green onion and cook until chicken is no longer pink in the center, about 5 minutes. Add kelp noodles, chicken broth, soy sauce, turmeric, curry, paprika, red pepper flakes, salt, and pepper and stir until noodles soften, about 4 minutes.

NUTRITION FACT

Per Serving: 163 calories; protein 14.6g; carbohydrates 6.2g; fat 9g; cholesterol 35mg; sodium 635mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb