Asian Noodle Toss
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.
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
Reviews
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.
this was so easy and yummy. I did add whole garlic to my chicken when I cooked it.
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!
I didn't care for this recipe, not much flavor.
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 fixed this for supper tonight,it was ok. Too many carrots and rather bland. Unfortunately, the sodium was off the charts.Peabody
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 [email protected]
6 pts serving