Spicy Asian Noodles with Chicken

Photo: Randy Mayor; Styling: Jan Gautro

Bring the flavor of your favorite takeout to the dinner table in just 30 minutes. Add a snow pea sauté to complete the meal.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Fat: 8.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.7g
  • Protein: 27.5g
  • Carbohydrate: 47.1g
  • Fiber: 2.3g
  • Cholesterol: 60mg
  • Iron: 3.1mg
  • Sodium: 614mg
  • Calcium: 55mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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