3/4 lb spaghettini, or chinese egg noodles
1 tbsp vegetable oil, approx
1 lb chicken breasts, thin strips bonele, ss, skinless
2 garlic cloves, finely chop
1 tbsp gingerroot, chopped
1/4 tsp hot pepper flakes
6 green onions,chopped
2 onions, slivered
2 sweet green peppers, cut in strips
1 sweet red pepper, in strips
1/4 cup fresh coriander, chopped or parsley
PEANUT SAUCE
1/2 cup warm water
1/2 cup peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp frozen orange concentrate, thawed
1 tbsp sesame oil
A Recipe for
Fri-Dinner: Stirfry Noodles With Chickenpean
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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This Recipe for Fri-Dinner: Stirfry Noodles With Chickenpean is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Fri-Dinner: Stirfry Noodles With Chickenpean from the recipe cookbook of Recipes-to-go (Meal)
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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=-] PA_Meadows@msn.com
Serves: 4
Fri-Dinner: Stirfry Noodles With Chickenpean Recipe brought to you by Recipes To-Go