88% would make again
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Clara Coulston of Washington Court House, Ohio combines yesterday's chicken with mandarin oranges, crisp veggies and spaghetti for a colorful medley. TIP: For a change of pace Clara used citrus-flavored stir-fry sauce.
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Nutritional Analysis: 1-1/2 cups equals 346 calories, 5 g fat (1 g saturated fat), 50 mg cholesterol, 73 mg sodium, 49 g carbohydrate, 4 g fiber, 24 g protein.
Asian Noodle Toss published in Quick Cooking July/August 2005, p54
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Reviewed on Aug. 02, 2008 by sharonpattee@hotmail.com
I make a similar dish, but it is a cold salad. Chill the spaghetti and then add the remaining ingredients. The following dressing is the original dressing, but I usually use only about 1/2 of the dressing (more or less). You could just 1/2 the recipe.1/4 c. sesame seeds1/2 cup olive oil1/3 cup light soy sauce1/3 cup rice vinegare1 tsp seasame oil3 Tbl white sugar or 2 pkt Splenda1/2 tsp ground giner1/4 tsp pepperBlend altogether in the blender or with a wisk.I never use all of the dressing, so I usually half the recipe.
I make a similar dish, but it is a cold salad. Chill the spaghetti and then add the remaining ingredients. The following dressing is the original dressing, but I usually use only about 1/2 of the dressing (more or less). You could just 1/2 the recipe.
1/4 c. sesame seeds
1/2 cup olive oil
1/3 cup light soy sauce
1/3 cup rice vinegare
1 tsp seasame oil
3 Tbl white sugar or 2 pkt Splenda
1/2 tsp ground giner
1/4 tsp pepper
Blend altogether in the blender or with a wisk.
I never use all of the dressing, so I usually half the recipe.
Reviewed on Jul. 21, 2008 by peabody1313
I fixed this for supper tonight,it was ok. Too many carrots and rather bland. Unfortunately, the sodium was off the charts.Peabody
I fixed this for supper tonight,it was ok. Too many carrots and rather bland. Unfortunately, the sodium was off the charts.
Peabody
Reviewed on Jul. 20, 2008 by SBTully
I wo0uld very much like to know the name of the stir fry sauce used in this recipe - I can't find any without a lot of soy sauce, and they will NOT make a dish which has only 73 mg of sodium! For example, the one I have on hand has 500 mg of sodium per TABLESPOON. This dish calls for 1/2 cup = 8 Tb. -4000 mg!!! It makes 5 servings, which would therefore have 800 mg of sodium each! I try to stay under 1000 mg/day or I can swell up like a balloon. So, I would REALLY like to know the name of the sauce here, if the person who sent it (Clara Coulston)or the editors see this comment, please e-mail me at the address below. I did try the recipe, but only put 1 Tbsp. of the sauce I have, and added some pineapple juice (about 1/3 cup) and a few pineapple chunks I had left over from something else. It tasted pretty good, but I will try thickening the sauce with a little corn starch next time.Thanks for sending the name.Sue TullySBTully@aol.com
I wo0uld very much like to know the name of the stir fry sauce used in this recipe - I can't find any without a lot of soy sauce, and they will NOT make a dish which has only 73 mg of sodium! For example, the one I have on hand has 500 mg of sodium per TABLESPOON. This dish calls for 1/2 cup = 8 Tb. -4000 mg!!! It makes 5 servings, which would therefore have 800 mg of sodium each! I try to stay under 1000 mg/day or I can swell up like a balloon. So, I would REALLY like to know the name of the sauce here, if the person who sent it (Clara Coulston)or the editors see this comment, please e-mail me at the address below. I did try the recipe, but only put 1 Tbsp. of the sauce I have, and added some pineapple juice (about 1/3 cup) and a few pineapple chunks I had left over from something else. It tasted pretty good, but I will try thickening the sauce with a little corn starch next time.
Thanks for sending the name.
Sue Tully
SBTully@aol.com
Reviewed on Jul. 19, 2008 by nancyvera51
6 pts serving
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