Spicy Asian noodle salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz whole wheat spagetti, broken into half before boiling3 skinless, boneless chicken breasts, diced2 c snow peas1 c grated carrots1 can sliced water chestnuts, drained1 bunch scallions (green onions) slicedDressing:3/4 c low sodium chicken broth3 tsp grated ginger root (I put mine through the garlic press)3 tsp fresh garlic, minced or through a garlic press3 T sesame oil3 T rice vinegar4 T Thai peanut sauce, or use peanut butter1 tsp red chli flakes or chili powder (more if you like it spicy)
Grill or bake chicken, dice. Break whole wheat spagetti into half and boil according to package directions. Just before spagetti is done, toss in the snow peas and boil with the pasta for about 30 seconds, just to blanch them. Drain and rinse with cold water. Put into large bowl and add shredded carrots and water chestnuts.
Dressing: Put all ingredients into a small bowl and whisk until blended. Pour over noodles, chill and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user SHUTRBUG1.
Dressing: Put all ingredients into a small bowl and whisk until blended. Pour over noodles, chill and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user SHUTRBUG1.
Nutritional Info Amount Per Serving
- Calories: 317.2
- Total Fat: 9.0 g
- Cholesterol: 41.1 mg
- Sodium: 160.4 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 6.7 g
- Protein: 23.1 g
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