8 oz. Medium Egg Noodles, uncooked
1 tbsp. vegetable or olive oil
1 pound boneless, skinless chicken breasts, cut into julienne strips (1 1/2 x 1/4-inch)
2 carrots, peeled and thinly sliced
1 bunch spring onions, chopped
1/2 red bell pepper, thinly sliced
1/4 cup soy sauce
1 cup chopped celery
1 4-oz. can sliced water chestnuts
1/2 tsp. garlic powder
1/2 tsp. white pepper 1 tsp. dried cilantro
2 tbsp. toasted almonds (optional)
Prepare egg noodles according to package directions; drain.
In a large skillet or wok, saute chicken, carrots, spring onions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.