1\/2 lb. uncooked rice sticks (rice-flour noodles) or vermicelli
\n1 C. fat-free, less-sodium chicken broth
\n2 tsp. curry powder
\n1\/4 tsp. salt
\n1\/4 tsp. ground red pepper
\n2 large egg whites
\n1 large egg
\n1 T. vegetable oil
\n1 C. (1-inch) sliced green onions
\n1 T. bottled minced fresh ginger
\n1 1\/2 tsp. bottled minced garlic
\n1 1\/2 lb. bay scallops
\n1\/2 C. frozen green peas, thawed
\n6 T. mango chutney
\n2 T. chopped fresh cilantro<\/p>\n
Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; stir-fry 30 seconds. Add scallops and peas; stir-fry 3 minutes. Reduce heat to medium-low. Stir in noodles; toss well. Stir in egg mixture; cover and cook 5 minutes. Divide the noodle mixture evenly among 6 plates. Spoon 1 T. chutney over each serving, and sprinkle evenly with cilantro.<\/p>\n
Yield: 6 servings
\nServing size: about 1 C.<\/p>\n
Calories: 332
\nFat: 4.2g
\nFiber: 1.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 lb. uncooked rice sticks (rice-flour noodles) or vermicelli 1 C. fat-free, less-sodium chicken broth 2 tsp. curry powder 1\/4 tsp. salt 1\/4 tsp. ground red pepper 2 large egg whites 1 large egg 1 T. vegetable oil 1 C. (1-inch) sliced green onions 1 T. bottled minced fresh ginger 1 1\/2 tsp. bottled minced garlic 1 1\/2 lb. bay scallops 1\/2 C. frozen green peas, thawed 6 T. mango chutney 2 T. chopped fresh cilantro Cook noodles according to…<\/p>\n