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Spicy Noodles with Chicken and Spinach
2 ounces boneless, skinless chicken breasts
3 ounces spaghetti
2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1/2 large scallion, thinly sliced
1/4 inch piece of ginger, peeled and thinly sliced
1/4 clove garlic, minced
1 pinch red pepper flakes
1/4 pound fresh baby spinach, washed and dried
freshly ground black pepper
2. Spray the pan again and sauté the chicken breasts over medium-high heat for about 6 minutes on each side. Remove from the heat and when cool enough to handle, shred into pieces.
3. Bring a large pot of well salted water to a boil. Add the noodles and cook until al dente, about 7 to 9 minutes.
4. Heat the sesame oil and soy sauce in a skillet over medium heat. Add the ginger slices, garlic, scallions and red pepper and cook until fragrant, about 2 minutes. Add the noodles to the skillet and toss well. Add freshly ground pepper and adjust the seasoning to your taste.
5. Arrange the spinach leaves on a plate or in a bowl. Add the noodles and top with the mushrooms and chicken.
Serving Size: about 2 cups
Number of Servings: 1
- 65 g
- 14 g
- 7 g
- 37 g
- Saturated Fat
- 2 g
- 406 mg