Name: Pan-Asian Chicken with Kelp Noodles recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 635 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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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