Thai Chicken Noodle Salad

By sybrmom

Ingredients

• 10 ounces thick noodles, such as udon or linguine
• 1 tbsp canola oil
• 12 ounces chicken breast, thinly sliced
• 1 teaspoon peeled, chopped fresh ginger (I used tsp of ground ginger)
• 1 garlic clove, crushed
• 1 tbsp lemongrass powder or lemon zest
• 1 medium-hot red or green chile, finely diced
• 3 ounces bok choy, chopped
• 4 lime wedges

Details

Servings 4

Preparation

Step 1

Prepare noodles according to package directions; drain. Heat oil in a wok or large skillet. Add the chicken, ginger, garlic, lemongrass powder (or lemon zest), and chile; mix well. Cook over medium heat for 5 minutes, or until chicken is cooked through. Add the noodles and bok choy to the wok; toss well. Serve with lime wedges.
Nutrition facts per serving: 395 calories, 23g protein, 62g carbohydrate, 5g fat (1g saturarated), 2g fiber.