8 ounces fresh or steamed Chinese egg noodles 
1/4 cup fat-free reduced-sodium chicken broth 
2 tablespoons reduced-sodium soy sauce 
2 tablespoons rice wine vinegar 
1 tablespoon rice wine or dry sherry 
1 teaspoon sugar 
1/2 teaspoon red pepper flakes 
1 tablespoon vegetable oil, divided 
1 clove garlic, minced 
1-1/2 cups fresh pea pods, diagonally sliced 
1 cup thinly sliced green or red bell pepper 
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 
1 cup thinly sliced red or green cabbage 
2 green onions, thinly sliced 

Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside
Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside
Heat 1 teaspoon oil in large nonstick skillet or wok
Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender
Remove from skillet; set aside
Heat remaining 2 teaspoons oil in skillet
Add chicken; cook 3 to 4 minutes or until chicken is no longer pink
Add cabbage, cooked vegetables and noodles
Stir in sauce; toss until well blended
Cook and stir 1 to 2 minutes or until heated through
Sprinkle with green onions before serving

Food exchange 1-1/2 Starch 1 Vegetable 2 Meat
(1-1/3 cups salad) 
Calories 241 Calories from Fat 14 % Total Fat 4 g Saturated Fat 1 g 
Cholesterol 45 mg Carbohydrate 27 g Fiber 3 g Protein 23 g Sodium 419 mg

Courtesy Diabetic Cooking

Serves 6