Longevity Noodles with Chicken
- Yield: 6 to 8 servings
To save time during the busy week, make the sauce in advance on the weekend. Be sure to include lightly salted, crunchy sunflower seeds. They are packed with vitamins and important minerals. When paired with slightly sweet cranberries, they give this dish a fresh spin that will delight all ages. To save time, buy shredded vegetables at a salad bar.
- Peanut Sauce:
- 2teaspoons olive oil
- 2tablespoons minced onion
- 1teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2cup soy milk
- 1/4cup creamy peanut butter
- 1teaspoon fresh lemon juice
- 8ounces cooked noodles
- 8ounces chicken breast from deli or flavored tofu, cut into thin strips
- 1/2cup snow peas, trimmed and hredded
- 1/2cup packaged shredded carrots
- 1/4cup toasted, lightly salted sunflower seeds
- 2tablespoons dry cranberries
- To prepare sauce, heat oil in a smal saucepan over medium-high heat. Add onion, ginger, and garlic, and saute for 5 minutes or until onion is tender.
- Stir in soy milk, peanut butter and lemon juice. Cook, stirring constantly, for 3 minutes or until peanut butteris completely melted. Remove from heat and let cool completely.
- In a large bow, combine noodles, chicken, snow peas, and carrots. Pour peanut sauce over and toss well
- Sprinkle with sunflower seeds and dry cranberries before serving.
Reprinted with permission from Ying’s One Dish Meals by Ying Chang Compestine (Sellers Publisher, 2011).
Nutritional Info *per serving
- Calories 225
- Carbohydrate 18g
- Fiber 2g
- Protein 15g