PAN-ASIAN CHICKEN WITH KELP NOODLES

Pan-Asian Chicken with Kelp Noodles image

Not having eaten kelp noodles before, I basically followed one of the recipes on the back of the package of noodles, but before it was nearly complete, I gave it a taste and found it to be bland. I quickly decided to change the flavor direction of the dish, from Japanese, to Southeast Asian, by incorporating a few additional spices. What resulted turned out to be a bold success!

Provided by parisaha

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
2 skinless, boneless chicken breast halves, diced
1 large bell pepper, thinly sliced
6 leaves spinach, chopped
½ cup diced green onion
12 ounces kelp noodles, rinsed and cut to desired length
¼ cup chicken broth
2 tablespoons soy sauce
4 dashes ground turmeric
4 dashes curry powder
3 dashes paprika
2 dashes red pepper flakes
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Add chicken, bell pepper, spinach, and green onion and cook until chicken is no longer pink in the center, about 5 minutes. Add kelp noodles, chicken broth, soy sauce, turmeric, curry, paprika, red pepper flakes, salt, and pepper and stir until noodles soften, about 4 minutes.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 6.2 g, Cholesterol 35 mg, Fat 9 g, Fiber 2.7 g, Protein 14.6 g, SaturatedFat 1.5 g, Sodium 635 mg, Sugar 1.7 g