2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
2 tbsp Ketchup
2 tbsp lime juice
1 tbsp. sugar-free apricot preserves
2 tsp. crushed dry-roasted peanuts
2 tsp brown sugar
1 tsp. lite/low-sodium soy sauce
1/4 tsp garlic
1/4 tsp. crushed red pepper, or more to taste
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
6 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
Dash each salt and black pepper
2 cups chopped broccoli
1 1/2 cups bean sprouts
3/4 cup 1-inch scallion pieces
Instructions
Use a strainer to drain and rinse shirataki noodles well. Pat dry.
In a large microwave-safe bowl, microwave for 1 minute. Drain
excess liquid. Dry as thoroughly as possible, using paper towels.
Cut noodles up a bit and set aside.
To make the sauce, in a small bowl, combine ketchup, lime juice,
preserves, peanuts, brown sugar, soy sauce, garlic, and crushed
red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray and bring to
medium-high heat on the stove. Add egg substitute and
scramble until fully cooked, about 2 minutes. Transfer to a bowl
and set aside.
Remove wok/skillet from heat (if needed, clean it once cooled),
re-spray, and return to medium-high heat. Add chicken and
season with salt and black pepper. Add broccoli, bean sprouts,
scallion pieces, and 2 tablespoons water. Stirring occasionally,
cook until chicken is no longer pink and broccoli is tender, about
4 minutes.
Add sauce, stir to evenly distribute, and continue to cook for about
2 minutes, until sauce is hot. Add scrambled egg substitute and
noodles, mix well, and continue to cook until hot, about 3 minutes.
Originally Submitted
1/18/2011
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