Spicy Asian Noodle Bowls Recipe
- 8 ounces thick rice noodles
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon sesame oil
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (8 ounces) whole baby corn, drained
- 1 cup frozen peas
- 1/8 teaspoon salt
- 1/8 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 cup Thai peanut sauce, divided
- 1. Cook noodles according to package directions.
- 2. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
- 3. Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce. Yield: 4 servings.
1 serving equals 538 calories, 18 g fat (3 g saturated fat), 63 mg cholesterol, 1,410 mg sodium, 60 g carbohydrate, 6 g fiber, 35 g protein.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer