Spicy Noodles with Chicken

Tonight is a use up the leftovers before they spoil night.  The chief leftover was chicken breast remaining from a roast chicken earlier in the week.  I thought I would use it for sandwiches to take for lunch, but it didn’t happen. The other main leftover was cilantro, which I used earlier in the pasta salad.  One of the things that annoys me about fresh herbs is that you usually only need a tablespoon or a quarter of a cup of them, but you have to buy the whole bunch. And then the rest of the bunch rots in the refrigerator.  One way to save them is to chop the herb up, measure it out by the tablespoon into ice cube trays, add water to the tray, and freeze the herb.  This is ok if you plan to use the herb for flavor, but not very useful if you want to sprinkle it on as an accent.  So I now have this lovely herb keeper.

food-herb-holder

The herb keeper has cilantro and mint in it.  The funny thing is, I bought this same herb keeper for my daughter for Christmas, and because it seemed so useful, I bought one for myself. My daughter came across the same herb keeper, and bought me one for Christmas – so now I have two of them.  I guess you can’t have too many of a good thing.

The original recipe for this dish came from Cooking Light, and seems to have been intended as a cold dish.  It is still too nasty out for a cold dinner, so I made it into a hot dish.  It is reminiscent of Pad Thai, but with a little more of a sour taste.  The original recipe called for 2 tablespoons of chopped dry roasted peanuts to be added at the end, but this brought the total fat gram count up to 8 grams/serving. Since I want to take it for lunch that was a little too high.  Besides, I am suffering from peanut paranoia at the moment.  You can add them if you want.

Spicy Noodles with Chicken

1  (6.75-ounce) package thin rice sticks (rice-flour noodles)
1 Tablespoon  dark sesame oil, divided
1  Tablespoon  grated peeled fresh ginger
2  garlic cloves, minced
3  Tablespoons  low-sodium soy sauce
2  Tablespoons  rice vinegar
2  Tablespoons  hoisin sauce
1-2  teaspoons  chili paste with garlic (or to taste)
¼ cup fat free chicken broth
2  cups  chopped cooked skinless, boneless chicken breast
½ cup  chopped green onions
¼ cup  chopped fresh cilantro

Cook noodles according to package directions (mine just needed to soak in boiling water). Drain the noodles and rinse under cold water; drain. Cut noodles into smaller pieces.  I used a kitchen scissors for this. Set aside.

Heat 2 teaspoons of the sesame oil in a large pan or wok over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Remove pan from heat.  Stir in remaining 1 teaspoon oil, and next 5 ingredients (through broth). Lower heat to medium low, return pan to heat, and cook for 3 minutes, stirring occasionally.  Add chicken and noodles, toss to mix.  Cook 3-4 minutes or until heated through.  Makes 4 servings with 5.7 grams of fat/serving.

asian-chicken-noodles

Variation: I think that you could easily add some chopped cooked vegetables to this, if you have more leftovers to use up.  I’ll probably do this when I take it for lunch. I also might add a little more vinegar.

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4 Responses to “Spicy Noodles with Chicken”


  1. 2 perpetualfeast March 24, 2009 at 5:39 am

    I liked your recipe for kheer. Your other recipes also look good. I lived in Mumbai for a year and I love Indian food. I’m posting a shrimp curry recipe soon.

  2. 3 JustSayNotToCilantro March 27, 2009 at 2:42 am

    Cilantro is a vile weed that should be banished from the earth.

  3. 4 perpetualfeast March 27, 2009 at 6:52 am

    Oh Dear. You know cultures around the world from China to Mexico use cilantro, properly known as coriander. It must have some redeeming qualities. It just takes getting used to.


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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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