Spicy Asian Noodles with Chicken

Add a snow pea sauté to complete the meal. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 minced garlic cloves; sauté 15 seconds. Add 2 cups trimmed snow peas and 1 cup drained sliced water chestnuts; sauté 3 minutes or until crisp-tender. Remove from heat; stir in 1 tablespoon low-sodium soy sauce.

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

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. 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. 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.

Nutritional Information

Calories:

381

Fat:

8.1g (sat 1.5g,mono 3.2g,poly 2.7g)

Protein:

27.5g

Carbohydrate:

47.1g

Fiber:

2.3g

Cholesterol:

60mg

Iron:

3.1mg

Sodium:

614mg

Calcium:

55mg