Spicy Asian Noodles with Chicken
Spicy Asian Noodles with Chicken recipe
Cooking Light, March 2009
Rice noodles are really messy. When you’re trying to break them apart, they fly all over the counter. Do not believe the directions on the package as to how to “cook” them. Mine said to soak in warm water 2 minutes. Yeah, not so much. After about 10 minutes of soaking in warm water, I boiled some water in the microwave, poured it over the noodles, and then let them soak about 7 minutes and they were FINALLY soft enough to eat.
I prepared the ingredients the night before so it would be easy to assemble when I got home. I had planned on stir frying the chicken instead of using pre-cooked chicken. Shoppers had split chicken breasts on sale this week. I usually de-bone the chicken breasts and then simmer the bones and what little meat I’ve left on the bone for chicken broth. Well, after two batches of doing this, I had about 2 cups of shredded chicken. Well, CTM found it so we used it instead.
Even with all the problems with the noodles, it was easy to prepare. He says, “I would have made it but it’s cold.” “It’s cold?” “Yeah. Didn’t you read the directions?” *snort* I NEVAH read the directions!! So, we ate it room temperature. It wasn’t too bad. I don’t know that I would put that much hot sauce in it. It was pretty spicy, but it was good. I had it for lunch the next day, cold, and it was even better I think. I would make this again and leave it to chill overnight before having it for dinner the next night. It would be an easy picnic type thing or camping type thing to take.
Measuring cups and spoons
Knife
Cutting board
Large mixing bowl
Small nonstick skillet
Tongs
Spicy Asian Noodles with Chicken
Bring the flavor of your favorite takeout to the dinner table in no time. Add a snow pea sauté to complete the meal.
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
- ½ cup chopped green onions
- ¼ 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
Instructions
- 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.
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 259Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 60mgSodium 842mgCarbohydrates 18gFiber 1gSugar 3gProtein 26g
