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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1/4 pound uncooked rice sticks (rice flour noodles) |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup chili garlic sauce |
3 tablespoons low-sodium soy sauce |
2 teaspoons sugar |
2 teaspoons anchovy paste |
1 tablespoon roasted peanut oil |
1 1/2 cups snow peas, trimmed and diagonally cut into thirds |
1 cup (2-inch) sliced green onions (about 4 onions) |
2 garlic cloves, minced |
2 cups shredded cooked chicken breast |
2 cups fresh bean sprouts |
2 tablespoons chopped unsalted dry roasted peanuts |
Directions:
1. Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.
2. Meanwhile, combine broth and next 4 ingredients, stirring until smooth.
3. Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add chicken and bean sprouts; sauté 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated.
4. Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.
5. Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.
6. Meanwhile, combine broth and next 4 ingredients, stirring until smooth.
7. Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add chicken and bean sprouts; sauté 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated
8. Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.
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