Curried Noodles with Scallops

Ingredients

• 1.5 pounds bay scallops 
• 1.5 teaspoons bottled garlic minced
• 1 tablespoon bottled ginger fresh minced
• 2 teaspoons curry powder 
• 1 large eggs 
• 2 large egg whites 
• 1 cup less-sodium chicken broth fat-free
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup green onions sliced (1-inch)
• 0.3 teaspoon ground pepper red
• 6 tablespoons mango chutney 
• 0.5 cup peas green frozen thawed
• 0.5 pound rice sticks uncooked (rice-flour noodles)
• 0.3 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain and rinse with cold water; drain well.
3. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add onions, ginger, and garlic; stir-fry 30 seconds.
6. Add scallops and peas; stir-fry 3 minutes. Reduce heat to medium-low. Stir in noodles; toss well. Stir in egg mixture; cover and cook 5 minutes. Divide the noodle mixture evenly among 6 plates. Spoon 1 tablespoon chutney over each serving, and sprinkle evenly with cilantro.