Low Fat Recipe
Thai noodles with rice noodles, boneless chicken breasts and soy sauce, bell peppers, cucumber, carrot, mushrooms, onion, garlic, ginger, chile sauce, peanut sauce, oyster sauce, sesame oil and sesame seeds - that's Thai!
1/2 pound dried rice noodles
1 pound skinless boneless chicken breasts halves
Dash soy sauce
1 sliced green bell pepper
1 Sliced red bell pepper
1 cucumbers, coarsely chopped
1 carrot, grated
10 halved mushrooms
1 chopped onion
2 cloves minced garlic
1 tablespoon minced fresh ginger root
1-1/2 tablespoon red chile sauce
3/4 cup peanut sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
Cook rice noodles according to package directions. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
Toss cooked rice noodles with saute. Garnish with sesame seeds.
Recipe makes 4 servings
Calories: 570; Protein: 37g; Total Fat: 18g; Sodium: 365mg; Cholesterol: 66mg; Carbohydrates: 65g; Fiber: 6g
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