The portions were huge. I used 6 garlic cloves instead of 2. I used 1 TBSP chili garlic sauce, and we added more as we were eating. The overall taste...it was ok. I didn't like the texture of the noodles, and thought it needed more cilantro. Both things can be fixed. I'll use regular pasta next time.
I made broccoli with it.
Spicy Asian Noodles with Chicken
Add a snow pea sauté to complete the meal. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 minced garlic cloves; sauté 15 seconds. Add 2 cups trimmed snow peas and 1 cup drained sliced water chestnuts; sauté 3 minutes or until crisp-tender. Remove from heat; stir in 1 tablespoon low-sodium soy sauce.
1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts
1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).
2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.
Yield: 4 servings (serving size: 1 3/4 cups)CALORIES 381 ; FAT 8.1g (sat 1.5g,mono 3.2g,poly 2.7g); CHOLESTEROL 60mg; CALCIUM 55mg; CARBOHYDRATE 47.1g; SODIUM 614mg; PROTEIN 27.5g; FIBER 2.3g; IRON 3.1mg
Cooking Light, MARCH 2009
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