Left-over Chicken

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:

Ingredients: Spicy Asian Noodles with Chicken

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-and-chicken

Spicy Asian Noodles with Chicken

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

Preparation

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.

Nutritional Information

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

My suggestions:

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!

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