Stir-Fry Noodles With Chicken, Pean

Recipe Instructions Both the pasta and sauce can be made ahead, then you can just stir fry the whole dish together at the last moment. If you don't 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 thickens too much. Add 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 Stir fry Noodles with Chicken, Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce