Longevity Noodles with Chicken
- Yield 6 to 8 servings
The peanut sauce in this dish also goes well with grilled chicken and it makes an excellent dip for crisp, sliced vegetables.
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:
- 2 teaspoons olive oil
- 2 tablespoons minced onion
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 cup soy milk
- 1/4 cup creamy peanut butter
- 1 teaspoon fresh lemon juice
- 8 ounces cooked noodles
- 8 ounces chicken breast from deli or flavored tofu, cut into thin strips
- 1/2 cup snow peas, trimmed and hredded
- 1/2 cup packaged shredded carrots
- 1/4 cup toasted, lightly salted sunflower seeds
- 2 tablespoons 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).