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Asian Noodle Toss Recipe
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Asian Noodle Toss Recipe

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3.5 8 13
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 cup: 346 calories, 5g fat (1g saturated fat), 50mg cholesterol, 73mg sodium, 49g carbohydrate (13g sugars, 4g fiber), 24g 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

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
busywendy
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
vlzplus
Reviewed Jan. 25, 2013

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

MY REVIEW
melclard
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
katlaydee3
Reviewed Nov. 14, 2009

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

MY REVIEW
sharonpattee@hotmail.com
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."

MY REVIEW
peabody1313
Reviewed Jul. 21, 2008

"I fixed this for supper tonight,it was ok. Too many carrots and rather bland. Unfortunately, the sodium was off the charts.

Peabody"

MY REVIEW
SBTully
Reviewed Jul. 20, 2008

"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"

MY REVIEW
nancyvera51
Reviewed Jul. 19, 2008

"6 pts serving"

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