Fri Dinner Stirfry Noodles With Chickenpean
Ingredients| 3/4 lb spaghettini, or chinese egg noodles |
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Both the pasta and sauce can be made ahead, then you can just stirfry
the whole dish together at the last moment. If you dont have a large
wok, a large nonstick pan works well. Garnish platter with green
beans and decorative kale.
In saucepan of boiling salted water, cook spaghettini for 8-10
minutes or until tender but firm; drain and rinse with cold water.
Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and
refrigerated for up to 12 hours.]
Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut
butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.]
Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat
over medium-high heat until smoking. Stir-fry chicken until lightly
browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry
for 3 minutes or until fragrant. Add slivered onions and sweet
peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5
minutes, adding a little water if sauce thickenes too much. Addf
spaghettini; cook, until steaming hot. sprinkle with coriander. Per
Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate
Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry
Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad
Bananas in Caramel Sauce
Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] [email protected]
Servings: 4
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