Spicy Asian Noodles with Chicken
Ingredients
- 1 Tbs. dark sesame oil, divided
- 1 Tbs. grated peeled fresh ginger
- 2 cloves garlic cloves, minced
- 2 C. chopped roasted skinless, boneless chicken breasts
- 1/2 C. chopped green onions
- 1/4 C. chopped fresh cilantro
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. rice vinegar
- 2 Tbs. hoisin sauce
- 2 tsp. sambal oelek (ground fresh chile paste)
- 1 6.75-oz. pkg. thin rice sticks (rice-flour noodles)
- 2 Tbs. chopped dry-roasted peanuts
Directions
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). 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.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 low-sodium soy sauce.
