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Pan-Asian Chicken with Kelp Noodles

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"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!"
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30 m servings 163 cals
Original recipe yields 4 servings

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  1. 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.


  • Cook's Note:
  • This dish can be made vegetarian by substituting chicken with firm tofu that has been marinated in soy sauce and subbing chicken stock with water or veggie stock.

Nutrition Facts

Per Serving: 163 calories; 9 g fat; 6.2 g carbohydrates; 14.6 g protein; 35 mg cholesterol; 635 mg sodium. Full nutrition

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