I found this recipe over at Kalyn’s Kitchen, where she posts South Beach Diet-friendly recipes. I’m not on the South Beach Diet, but I am trying to eat healthier and this one really appealed to me. The only change I made was to add a bit of honey to offset the sour vinegar, which was overpowering without it. Now I’m completely in love and hooked. I’ve made it twice in as many weeks!
Spicy Asian Noodles with Chicken
8 oz. whole wheat spaghetti (1/2 package)
salt for pasta water, about 2 tsp.
1 cup diced cooked chicken
1 cup sliced green onions
1/2 cup chopped cilantro
3 T rice vinegar
2 1/2 T soy sauce
2 T vegetable oil (I used canola)
1 T chili garlic paste (I prefer to use 2 T but adjust to your tastes)
1 T grated fresh ginger root
1 T sesame oil
1 T honey
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.
While pasta water is coming to a boil, grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, chili garlic paste (or sriracha), sesame oil, and honey.
While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and slice green onions. Wash cilantro, spin dry or dry with paper towels, and chop enough to make 1/2 cup.
When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.
Add chopped green onions and chopped cilantro and toss just enough to combine. Serve immediately.
Nutritional Information (per serving): 328 calories; 13 g fat; 48 g carb; 7 g fiber; 13 g protein
Recipe source: very slightly modified from Kalyn’s Kitchen