Rating: 4.5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 10

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.

David Bonom
Recipe by Cooking Light May 2002

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain.

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  • 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.

Nutrition Facts

353 calories; calories from fat 28%; fat 10.9g; saturated fat 2g; mono fat 4.3g; poly fat 3.1g; protein 28.5g; carbohydrates 36g; fiber 2.3g; cholesterol 53mg; iron 1.5mg; sodium 663mg; calcium 21mg.
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