CHINESE NOODLE DISH

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Wok

4 slices bacon — cooked and crumbled
4 chicken breasts, no skin, no bone, R-T-C — cut in bite size
pieces
1 onion — chopped
1 carrot — sliced
2 stalks celery — sliced
1/2 head small cabbage — chunked
4 packages Ramen Chicken Noodle Soup

Use a Wok. Cook bacon. Use some of the bacon drippings to cook the chicken about 10 minutes. Remove chicken to dish. Add some more fat or oil. Cook vegetables for about 5 minutes. Add a bit of water. Cover and cook another 2 minutes.

Cook ramen noodles as directed. Break them up before adding to water. Drain and rinse.

Sprinkle flavor pkgs from noodles over vegetables. Stir and cook about 2 minutes more. Then add meat. Add noodles, salt, pepper and soy sauce. Toss and serve.


Per Serving (excluding unknown items): 168 Calories; 5g Fat (25.9% calories from fat); 28g Protein; 2g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 125mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES: From Lia Anderson

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