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
How to Make It
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 tablespoon chutney over each serving, and sprinkle evenly with cilantro.
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