Sweet Asian Egg Noodles & Chicken

Protein 44 g | Fat 19 g | Carbs 66 g

Calories 577 | Protein 29 % | Fat 28 % | Carbs 43 %

Fiber 11 g | Sodium 764 mg | Sat. Fat 3 g

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.

Nutrition analysis is based on the use of canned corn at 6 oz. rinsed and drained in place of the baby corns.

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