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Sunday, February 13, 2011

Spicy Asian Noodles with Chicken

Yield: 4 servings
Source:   Cooking Light
  • 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 or angel hair pasta)
  • 2  tablespoons  chopped dry-roasted peanuts
  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.

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