Peanut Noodles with Chicken & Vegetables

iVillage Member
Registered: 04-01-2004
Peanut Noodles with Chicken & Vegetables
9
Mon, 01-14-2008 - 8:35am
Peanut Noodles with Shredded Chicken & Vegetables

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.


Make-ahead tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.


Servings: 4


Total Time: 30 minutes


Active Time: 30 minutes


Ingredients:



  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce, or to taste
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Directions:


1. Put a large pot of water on to boil for cooking pasta.


2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.


3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.


4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.





Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.


Nutrition Information: Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrate; 29 g protein; 7 g fiber; 348 mg sodium

Follow me to the South Beach Diet

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iVillage Member
Registered: 09-13-2007
Mon, 01-14-2008 - 10:50am
Thanks for posting this! It sounds good I am wondering about the noodles. I am on phase one could I not use the noodles and just use the veggies and chicken?
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iVillage Member
Registered: 04-01-2004
Mon, 01-14-2008 - 11:43am
Absolutely!
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iVillage Member
Registered: 02-06-2004
Mon, 01-14-2008 - 10:13pm

Thanks, Cathy, for posting this recipe.


We have a fantastic "Chinese bistro" near us that my husband enjoys so much. One of his favorite dishes has peanuts, so this recipe

iVillage Member
Registered: 04-01-2004
Mon, 01-14-2008 - 10:23pm

I always use fresh ginger.

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iVillage Member
Registered: 09-20-2007
Tue, 01-15-2008 - 7:02am

Hi Cathy,


When you say mixed veges, are you meaning any particular ones that follow the SB guidelines?

iVillage Member
Registered: 09-20-2007
Tue, 01-15-2008 - 7:07am

Ok I answered my own question, I take it you meant frozen? Duh!!! It is early morning here and I am getting

iVillage Member
Registered: 12-06-2007
Mon, 02-18-2008 - 8:24pm

I made this tonight, and it was great!

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iVillage Member
Registered: 12-10-2007
Wed, 02-20-2008 - 6:13am
Please tell me the counts, for one portion...grain, protein, how much?
Carolyn.gif picture by g20girl 
iVillage Member
Registered: 12-06-2007
Wed, 02-20-2008 - 6:40am

A half cup of pasta is a grain serving, so use that as your guideline.

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