Stir-fry salad


Make it veggie


Use tofu instead of chicken, for a plant protein that soaks up this savory stir-fry sauce.


STIR-FRY CHICKEN NOODLES Have you ever wondered how that Chinese


food place down the street makes their noodles? Wonder no more, with this easy recipe you can make in just 20 minutes.


PREP TIME 5 MIN.–COOK TIME 15 MIN. READY IN 20 MIN.–SERVINGS 4


1 (6–8 oz) pkg udon noodles ½ lb boneless skin- less chicken breast 1 tbsp canola oil 1 tbsp minced garlic ½ cup low-sodium stir-fry sauce or low-sodium teriyaki sauce


1 (12 oz) pkg snow peas 1 (8 oz) can bamboo shoots, drained 2 cups fresh baby spinach 2 tbsp sesame seeds


STEP 1 Prepare noodles according to package directions. Drain and rinse under cold, running water. STEP 2 Meanwhile, cut the chicken into thin strips. Heat a wok or large non-stick skillet over medi- um-high heat. Add the oil and the chicken. Cook for 2–3 min. or until lightly browned. Add the garlic and continue to cook for 1–2 min. STEP 3 Add the teriyaki sauce and continue to cook for 1–2 min. or until sauce is bubbling. Add snow peas and bamboo shoots. Cook, stirring often, for another 2 min., or until peas are bright green. Add the noodles and mix well to combine. STEP 4 Toss in the fresh spinach. Divide onto 4 plates and garnish with sesame seeds.


Tip Look for udon noodles and bamboo shoots in the international foods aisle.


Per serving: 350 calories, 8g fat, 1g saturated fat, 36mg cholesterol, 1398mg sodium, 46g carbohydrate, 6g fiber, 9g sugar, 23g protein


FEBRUARY/MARCH 2017 83


Leftover Chinese noodles make a great lunch the next day. Serve on a bed of baby spinach or chopped romaine and add a dash of sesame oil. Squeeze on a little lime juice before eating and your stir-fry will be transformed into a fresh new meal.


Snow peas No stir-fry is


complete without sweet, crisp snow peas.


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