![Sweet Asian Egg Noodles & Chicken Thumbnail](/sites/default/files/styles/recipe_node_image/public/2017-07/asian_eggnoodles.jpg?itok=OxADAKT2)
Sweet Asian Egg Noodles & Chicken
Macros / Serving Size
Protein 44 g | Fat 19 g | Carbs 66 g
% Calories of Macros / Serving Size
Calories 577 | Protein 29 % | Fat 28 % | Carbs 43 %
Nutrients / Serving Size
Fiber 11 g | Sodium 764 mg | Sat. Fat 3 g
Ingredients (serves 4)
- 2 medium carrots, thinly sliced
- 2 tbsp. low-sodium soy sauce
- 8 oz. whole grain egg noodles
- Small red onion, diced
- 1 cucumber, diced and seeded
- ¼ cup cilantro, chopped
- ¼ cup mint
- 14 oz. can baby corn, drained
- 12 oz. shredded cooked chicken
- ⅓ cup sweet chili sauce
- ⅓ cup lime juice
- 1½ tsp. powdered ginger
- ¾ cup roasted unsalted peanuts
Directions
- Fill a large sauce pan ¾ of the way full with water and place the pan on the stove, set at medium-high heat to bring the water to a boil.
- While the water is coming to a boil, thinly slice the carrots. Place the carrots in a microwave safe dish with 2 tbsp. of water and 1 tbsp. of soy sauce. Cover and microwave on high for 4 minutes until they are crunchy, but tender. Set aside to cool.
- Add the egg noodles to the boiling water and cook them according to the package directions.
- While the carrots and noodles are cooking, dice the onion and place in a large bowl. Add the diced and seeded large cucumber, fresh cilantro, mint, baby corn, and chicken.
- Once the noodles are cooked, drain them in the sink and run cold water over them. Let them finish cooling in the sink.
- In a small bowl, mix together the sweet chili sauce, lime juice, 1 tbsp. of soy sauce, and powdered ginger spice. Mix well with a fork.
- Once cooled, add the noodles and carrots to the chicken mixture and gently toss. Pour the sweet chili mixture into the bowl and gently toss again.
- Place the peanuts in a sandwich bag and close the bag tightly being sure there is no trapped air. Using the bottom of a frying pan, pound the bag until the peanuts are coarsely broken.
- Serve each plate with ¼ of the noodle mixture topped with ¼ of the chopped peanuts.
Note
- Nutrition analysis is based on the use of canned corn at 6 oz. rinsed and drained in place of the baby corns.