Curried Noodles with Scallops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Preparation time: 15 minutes Ingredients:
1/2 pound uncooked rice sticks (rice-flour noodles) or vermicelli |
1 cup fat-free, less-sodium chicken broth |
2 teaspoons curry powder |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
2 large egg whites |
1 large egg |
1 tablespoon vegetable oil |
1 cup (1-inch) sliced green onions |
1 tablespoon bottled minced fresh ginger |
1 1/2 teaspoons bottled minced garlic |
1 1/2 pounds bay scallops |
1/2 cup frozen green peas, thawed |
6 tablespoons mango chutney |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
2. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside.
3. 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 tablespoon chutney over each serving, and sprinkle evenly with cilantro.
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