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Spicy Asian Noodles with Chicken

Photo: Oxmoor House
Yield 4 servings (serving size: 1 3/4 cups)
Bring the flavor of your favorite takeout to the dinner table in no time. Add a snow pea sauté to complete the meal.

Ingredients

  • 1 tablespoon dark sesame oil, divided
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 cups chopped cooked skinless, boneless chicken breasts
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lower-sodium soy sauce {Check for Gluten}
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce {Check for Gluten}
  • 2 teaspoons chile paste with garlic (such as sambal oelek)
  • 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
  • 2 tablespoons chopped dry-roasted peanuts

Nutrition Information

  • calories 381
  • fat 8.1 g
  • satfat 1.5 g
  • monofat 3.2 g
  • polyfat 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

How to Make It

  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.

  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.

  3. Cooking Tip If you purchase deli-roasted chicken from the grocery store, be sure to ask about the ingredients used when preparing it. Some stores use flour in the seasoning that coats it.

Cooking Light Gluten-Free Cookbook