Thursday, April 1, 2010

Spicy Asian Noodles with Chicken

Did you know April 1st is National Sourdough Bread Day? Well no celebrating for us. Keeping the carbs down. Dinner tonight was Spicy Asian Noodles with Chicken. It tasted great but didn't look pretty so I will spare you the picture -- rather drab -- needed more veggies for color. Served with a side of steamed snap peas.

Spicy Asian Noodles with Chicken
Yield:  4 servings

1 Tbsp sesame oil, divided
1 Tbsp grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped rotisserie chicken
1/2  cup chopped green onions
2 Tbsp chopped fresh parsley
1 tsp dried cilantro
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
2 tsp sambal oelek or other ground chili paste 
6 oz uncooked whole wheat angel hair pasta
2 Tbsp chopped dry roasted peanuts (optional)
  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 7 ingredients (through sambal).
  2. Cook pasta according to package directions. Drain and rinse under cold water; drain. . Add noodles to bowl; toss well to coat. Sprinkle with peanuts if using.

By eliminating the peanuts and substitution whole wheat pasta I was able to drop  the Weight Watcher point count from 8 as published by Cooking Light to 6.5.

adapted from Cooking Light, MARCH 2009

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