- August 5, 2010 at 12:55 pm #285613LissKeymaster
6 ounces uncooked fresh Chinese egg noodles
Nonstick cooking spray
1/2 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/2 teaspoon black pepper
1/8 teaspoon Chinese 5-spice powder
6 ounces boneless skinless chicken breasts,
2 green onions, sliced
2 cups thinly sliced bok choy
1-1/2 cups mixed frozen vegetables, thawed and
1 can (8-ounce) sliced water chestnuts, drained
1 cup fresh bean sprouts
Preheat oven to 400°F.
Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Lightly spray 9-inch cake pan with nonstick cooking spray. Spread noodles in pan, pressing firmly.
Lightly spray top of noodles with nonstick cooking spray. Bake 10 minutes.
Invert noodles onto baking sheet or large plate. Carefully slide noodle cake back into cake pan. Bake 10 to 15 minutes or until top is crisp and
lightly browned. Transfer to serving platter. Whisk together next 6 ingredients in small bowl until cornstarch is dissolved; set aside.
Spray large nonstick skillet with nonstick cooking spray. Add chicken and green onions. Cook, stirring frequently, until chicken is no longer pink, about 5 minutes. Stir in bok choy, mixed vegetables and water chestnuts. Cook 3 minutes or until vegetables are crisp-tender. Push vegetables to one side of skillet; stir in sauce. Cook and stir until thickened, about 2 minutes. Stir in bean sprouts. Spoon over noodle cake.
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