In a Work
Singapore Noodles
1 tablespoon canola oil
4 cups thinly sliced napa cabbage
2 tablespoons curry powder
½ teaspoon salt
1 small red bell pepper, cut into thin strips
2 cups bean sprouts
2 cups thinly sliced scallions (about 9)
¾ pound cooked skinless fat-free turkey breast, shredded
6 ounces whole wheat spaghetti, broken into thirds and cooked according to package directions
Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add cabbage and stir-fry until crisp-tender, about 1 minute. Add curry powder and salt; stir-fry 1 minute. Add bell pepper and bean sprouts; stir-fry 1 minute. Add scallions, turkey, and spaghetti to wok; stir-fry until heated through, about 2 minutes longer.
PER SERVING (2 cups): 356 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 71 mg Chol, 652 mg Sod, 44 g Carb, 7 g Sugar, 10 g Fib, 36 g Prot, 126 mg Calc.
HEALTHY EXTRA
Add 2 celery stalks, thinly sliced, and ½ cup matchstick-cut carrot to the wok along with the cabbage.