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.
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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.
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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.