Friday, January 11, 2013

Recipe Update - Spicy Asian Noodles

Take on delicious recipe for Spicy Asian Noodles, add cubed eggplant and red cabbage, and what do you get?  A bowl of purple Asian deliciousness for even fewer calories.

I've done it!  I've taken an already delicious, 7 Weight Watcher POINT meal, and made it more delicious, nutritious, and...colorful!  Purple, even.  How do you beat the color purple in a season where foods are otherwise beige?

So, if you haven't tried this recipe yet, please do!  And add some eggplant and swap out the green slaw for purple cabbage.  Delish!

Amber's Asian Noodles (Makes 8 Servings, 7 points/serving)


8 Chicken Tenders or 3 Large Breasts
1/2C Soy Sauce
4TBSP Honey
2 Packets of Sugar Substitute
2TBSP Low Fat Margarine
2 TBSP Garlic Chili Sauce
1TSP Ground Ginger
1/2TSP Garlic Salt
2C of Coleslaw Mix, Cabbage, or Celery
Cashews (Optional)
Sesame Seeds
1 Package Japanese Noodles (I use Nanka Seimen Kishimen Rice Noodles available at Kroger/Fred Meyer) or Whole Wheat Pasta

Slice chicken into small pieces.  In a bowl, mix soy sauce, honey, sugar, margarine, chili sauce, ginger, and garlic sauce.  Add chicken and refrigerate for at least an hour.

Cook the noodles per the instructions.  Rice noodles require that you bring a small amount of water to a boil, add noodles, allow to boil over, add one cup of cold water, allow to boil over again, repeat three times and then cover and set aside for five minutes.

Once you have covered and set aside the noodles, bring a wok to high heat and add chicken mixture.  Cook until chicken is thoroughly cooked, then add cabbage/celery until slightly soft.  Drain noodles.  Add cashews and drained noodles and stir fry over high heat for a minute or two.  Top with sesame seeds.
*For the recipe for the Egg Flower Soup that goes along with it, check out "My Alter Ego is Asian." 

No comments:

Post a Comment