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Asian Noodle Toss Recipe
Asian Noodle Toss Recipe photo by Taste of Home

Asian Noodle Toss Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 8 ounces uncooked thin spaghetti
  • 1 package (10 ounces) julienned carrots
  • 1 package (8 ounces) sugar snap peas
  • 2 cups cubed cooked chicken
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1/2 cup stir-fry sauce

Nutritional Facts

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.

Directions

  1. Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat. Yield: 5 servings.
Originally published as Asian Noodle Toss in Quick Cooking July/August 2005, p54

Nutritional Facts

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Asian Noodle Toss

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 12, 2015

"I liked this recipe because it was quick to make if you have cooked chicken on hand. One problem I had was that the oranges all fell apart as I tried to combine everything and heat it through. Now that I've read the other reviews about this, I am concerned about how much sodium is in this. Also, when I originally printed this recipe in March, 2014, it called for refrigerated angel hair pasta and 2/3 cup of stir-fry sauce (yikes, even more sodium) and said it made four servings. Now I see the recipe uses thin spaghetti and serves five. What I made would serve at least five, if not more."

MY REVIEW
Reviewed Jan. 25, 2013

"this was so easy and yummy. I did add whole garlic to my chicken when I cooked it."

MY REVIEW
Reviewed Jul. 15, 2010

"Great recipe, especially for a family. The kids loved it and it has a ton of veggies! We did use a reduced sodium soy sauce purchased at the food coop and we did use the pineapple juice as suggested. On the adult dishes, we sprinkled red chili pepper on top and it made it very good. Will definitely make again!"

MY REVIEW
Reviewed Nov. 14, 2009

"I didn't care for this recipe, not much flavor."

MY REVIEW
Reviewed Aug. 2, 2008

"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."

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