Curried Noodles With Scallops

• 1/2 pound uncooked rice sticks (rice-flour noodles) or vermicelli
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 large egg whites
• 1 large egg
• 1 tablespoon vegetable oil
• 1 cup (1-inch) sliced green onions
• 1 tablespoon bottled minced fresh ginger
• 1 1/2 teaspoons bottled minced garlic
• 1 1/2 pounds bay scallops
• 1/2 cup frozen green peas, thawed
• 6 tablespoons mango chutney
• 2 tablespoons chopped fresh cilantro

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
2. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; stir-fry 30 seconds. 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.

rice, chicken broth, curry powder, salt, ground red pepper, egg whites, egg, vegetable oil, green onions, fresh ginger, garlic, bay scallops, frozen green peas, mango, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-noodles-with-scallops (may not work)