Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Preparation time: 15 minutesCooking time: 11 minutes

Recipe by Cooking Light July 2000


Recipe Summary

6 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

332 calories; calories from fat 11%; fat 4.2g; saturated fat 0.8g; mono fat 1.1g; poly fat 1.5g; protein 23.1g; carbohydrates 49.6g; fiber 1.5g; cholesterol 74mg; iron 1.4mg; sodium 508mg; calcium 60mg.