So remember the roasted chickens from Saturday? There were quite a bit of leftovers. Yesterday was beautiful and we were all kind of wanting a picnic dinner in the park. So, I used the March issue of “Cooking Light” to help me do something with cooked chicken: Spicy Asian Noodles with Chicken.
Spicy? Not so much (needs some adjusting in that department)
Asian? I guess so.
If you have these items lying around, you can give it a go yourself and see what you think:
So, that’s sesame oil, ginger, garlic, cilantro, green onions, rice vinegar, soy sauce, hoisin sauce, chili paste (or heat of your choice,) chicken (cooked and chopped,) rice noodles and chopped peanuts.
Now, I have a hard time following a recipe exactly. Always have. But if it’s a new one, sometimes I can manage it. This one, I actually did follow pretty closely. And, considering it only took about 20-30 minutes to throw together and the only real cooking involved was boiling the water for the noodles and quickly sauteing the ginger/garlic…it’s not bad at all. Certainly a reasonable “throw together meal” when you have left over chicken* to use.
Spicy Asian Noodles with Chicken
- 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
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.
- Calories:381 Fat:8.1g (sat 1.5g,mono 3.2g,pol 2.7g) Protein:27.5g Carbohydrate: 47.1g Fiber: 2.3g Cholesterol: 60mg Iron: 3.1mg Sodium: 614mg Calcium: 55mg David Bonom, Cooking Light, MARCH 2009
Needs more spice, for sure. I did not rinse the noodles in cold water as I wanted the heat from them to warm everything through. I also mixed the liquids together first before adding them to the bowl so they would be more homogeneous. And because I’m a big fan of Pad Thai, I also garnished with lime slices before serving.
*Left-over Chicken: stay tuned for some serious tips on cooking large batches of chicken ahead of time and making dinner prep easier than ever…”Power Cooking” is on its way!