Chicken and Noodles with Peanut Sauce

Chicken and Noodles with Peanut Sauce Recipe
Randy Mayor; Melanie J. Clarke
A thick peanut sauce makes this dish rich and satisfying. It's great served at room temperature or cold; add a touch of warm water to loosen the noodles if serving cold.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 353
Caloriesfromfat 28 %
Fat 10.9 g
Satfat 2 g
Monofat 4.3 g
Polyfat 3.1 g
Protein 28.5 g
Carbohydrate 36 g
Fiber 2.3 g
Cholesterol 53 mg
Iron 1.5 mg
Sodium 663 mg
Calcium 21 mg

Ingredients

5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup fat-free, less-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided

Preparation

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.

Note:

David Bonom,

May 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note