Wednesday, October 21, 2015

Spicy Asian Noodles with Chicken

D and I have long given up getting 4 meals from any Asian dish made by Cooking Light.  It never seems to happen, despite us weighing out and measuring every ingredient, before and after cooking.

So we were surprised that this one did.  And big servings at that (although we did use a 9 oz package of rice noodles, because it was all we could find, and what the heck are you going to do with 2.25 oz of dry noodles besides take up room in the pantry).

We both really liked the dish but both felt it needed to be spicier, which is just our preference.

We would have again.  We had with broccoli.

Spicy Asian Noodles with Chicken

Photo by ALB

Yield: 4 servings (serving size: 1 3/4 cups)

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.

Nutritional Information
Amount per serving
Calories: 381; Fat: 8.1 g; Sat fat: 1.5 g; Mono fat: 3.2 g; Poly fat: 2.7 g; Protein: 27.5 g; Carbohydrate: 47.1 g; Fiber: 2.3 g; Cholesterol: 60 mg; Iron: 3.1 mg; Sodium: 614 mg; Calcium: 55 mg

Cooking Light, MARCH 2009

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