Stir-Fried Chicken and Mushrooms with Cellophane Noodles

PREP 5 MIN COOK 15 MIN SERVES 4

6 ounces cellophane noodles (rice noodles; and 1 ounce = ~ 23 mg)

1 Tbsp peanut oil

2 garlic cloves, minced (pre-packaged minced garlic: 1/2 tsp = 1 clove)

1 red bell pepper, cut into thin strips

1/4 lb green beans, trimmed and halved (about 1 cup) 

8 shiitake mushrooms, stemmed, caps sliced

6 scallions, cut into 2-inch lengths

3/4 lb skinless boneless chicken breast halves, cut on the diagonal into stips

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp reduced-sodium soy sauce

1. Put the noodles in a large bowl and add hot water to cover. Let stand until softened, about 10 minutes; drain. Transfer to a platter; keep warm. (** Or prepare as directed on package. **)

2. Meanwhile, heat the oil in a nonstick wok or large deep nonstick skillet over high heat. When a drop of water sizzles in the pan, add the garlic and stir-fry until fragrant, about 30 seconds. Add the bell pepper, green beans, mushrooms, and scallions; stir-fry until the green beans are crisp-tender, about 3 minutes. Transfer to a bowl; keep warm.

3. Sprinkle the chicken with the salt and pepper. Add to the wok and stir-fry, adding 1 Tbsp of water to prevent sticking if necessary, until lightly browned and cooked through, about 4 minutes. Return the vegetables to the wok; add the soy sauce and stir-fry until the vegetables are heated through, about 2 minutes. Spoon over the noodles.

PER SERVING (2 CUPS): 316 CAL, 6G FAT, 1 G SAT FAT, 0 G TRANS FAT, 52 MG CHOL, 484 MG SOD, 44 G CARB, 3 G FIB, 22 G PROT, 51 MG CALC.

PointsPlus Value: 8

Great recipe! We enjoyed this one - and it was quick & easy to make too! 

I had everything on hand, except for the cellophane noodles (rice noodles) but picked those up fairly easily (and sorry - I didn't have peanut oil, so used olive oil instead). Turned out great - and enjoyed by all! :-)