Spicy Asian Noodles with Chicken

I've been craving Asian food a lot lately but have been attempting to fight it with Kashi frozen dinners for lunch at work (they're surprisingly tasty!) I came across a recipe for Spicy Asian Noodles with Chicken in the March issue of Cooking Light and decided to try it out. I forgot I had run out of hoisin sauce, so my version is a little bit different. Also, since I feed some hungry boys, I used a lot more noodles than the recipe calls for. It was really tasty and filling!

Spicy Asian Noodles with Chicken

1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
4 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sambal oelek (ground fresh chile paste)
3 (6.75-ounce) packages thin rice sticks (rice-flour noodles)
1/2 cup chopped dry-roasted peanuts

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

I served this with a saute of broccoli, carrots and snow peas with a little minced ginger and a splash of soy sauce.