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Szechuan Chicken Noodle Toss

 Szechuan Chicken Noodle Toss
"My family loves Chinese food," says Carol Roane, Sarasota, Florida, "so I came up with this quick-and-easy recipe to use up leftover chicken, pork or beef."
4 ServingsPrep/Total Time: 20 min.


  • 4 quarts water
  • 6 ounces uncooked thin spaghetti
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1 tablespoon reduced-fat butter
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil
  • 1/3 cup stir-fry sauce
  • 3 green onions, chopped


  • In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4
  • minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti
  • and vegetables are tender. Drain. Toss with butter; set aside and
  • keep warm.
  • In a nonstick skillet, stir-fry the chicken, garlic and red pepper
  • flakes in oil until chicken is no longer pink. Add stir-fry sauce;
  • heat through. Add onions and spaghetti mixture; toss to coat.
  • Yield: 4 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 394 calories, 7 g fat (1 g saturated fat), 66 mg cholesterol, 831 mg sodium,

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Szechuan Chicken Noodle Toss (continued)

Nutritional Facts: 44 g carbohydrate, 5 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer