Spicy Asian Noodles with Chicken

By sheilaolim

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 lowsodium
soy sauce.

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.