Spicy Asian Noodles with Chicken

Spicy Asian Noodles with Chicken Recipe
Photo: Oxmoor House
Bring the flavor of your favorite takeout to the dinner table in no time. Add a snow pea sauté to complete the meal.

Yield:

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

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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.

David Bonom,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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