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If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Source: EatingWell Magazine, June/July 2005

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large pot of water on to boil for cooking pasta.

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  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

Nutrition Facts

1 1/2 cups
378 calories; protein 27g; carbohydrates 37.3g; dietary fiber 7.5g; sugars 3.7g; fat 13.1g; saturated fat 2.3g; cholesterol 41.8mg; vitamin a iu 3801.4IU; vitamin c 28.3mg; folate 47mcg; calcium 47.4mg; iron 2.9mg; magnesium 81.7mg; potassium 378.1mg; sodium 359.1mg; thiamin 0.3mg.

2 starch, 1 1/2 vegetable, 3 lean meat

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