Rating: 3.5 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

"I love to experiment with the variety of Asian condiments I keep on hand. It's more economical and healthier to use small amounts of a few sauces than using a bottled stir-fry sauce. I serve this with a fruit salad of pineapple, mango, and kiwifruit. If you prefer a vegetable side dish, steamed sugar snap peas or snow peas are a great choice." —Amy Sokol, San Antonio

Amy Sokol, San Antonio
Recipe by Cooking Light July 2009

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Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups noodle mixture and 1/2 teaspoon seeds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl.

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  • Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

  • Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.

Nutrition Facts

353 calories; fat 5.2g; saturated fat 0.8g; mono fat 2.2g; poly fat 1.6g; protein 25.7g; carbohydrates 47.4g; fiber 2.4g; cholesterol 44mg; iron 4mg; sodium 754mg; calcium 29mg.
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