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    Chicken and Noodles with Peanut Sauce

    Source of Recipe

    Cooking Light-5/02

    List of Ingredients

    • 5 ounces uncooked Japanese curly noodles (chucka soba)
    • 1/2 cup fat-free less-sodium chicken broth
    • 1/3 cup hoisin sauce
    • 1/4 cup creamy peanut butter
    • 2 tablespoons rice vinegar
    • 2 tablespoons ketchup
    • 1/4 teaspoon crushed red pepper
    • 2 teaspoons dark sesame oil, divided
    • 1 pound chicken breast tenders
    • 1 1/2 cups red bell pepper strips
    • 1 tablespoon bottled ground fresh ginger (such as Spice World)
    • 1 teaspoon bottled minced garlic
    • 1/2 cup chopped green onions, divided


    1. Cook noodles according to package directions; drain.

    2. Combine broth and next 5 ingredients (broth through red pepper) in a bowl; stir well with a whisk.

    3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; saure 4 minutes. Add bell pepper; saute 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

    4. Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.

    5. Yield: 5 servings (serving size: 1 cup). 353 cal, 10.9g fat, 28.5g pro, 36g carb, 2.3g fiber, 53mg chol, 1.5mg iron, 663mg sod, 21mg calc.




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