Pan-Asian Chicken with Kelp Noodles

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!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 163 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• ¼ cup chicken broth
• ½ cup diced green onion
• 2 skinless, boneless chicken breast halves, diced
• 1 large bell pepper, thinly sliced
• 6 leaves spinach, chopped
• 12 ounces kelp noodles, rinsed and cut to desired length
• 4 dashes ground turmeric
• 4 dashes curry powder
• 3 dashes paprika
• 2 dashes red pepper flakes

Recipe Instructions

Step 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.