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Saturday, October 12, 2013

Szechuan Noodles

Szechuan Noodles


With my husband being on a low sodium diet it makes it really hard for him to enjoy eating Chinese food at a restaurant. So, I am always on the look out for Chinese type recipes that I can make at home and control the sodium levels.

This dish was a hit with him and the rest of the family too. It is completely full of flavor and has a nice spicy kick to it. Just remember you can adjust the amount of red pepper flakes to your families liking.

Szechuan Noodles

Ingredients:

  • 8 ounces vermicelli noodles
  • 2 tablespoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons garlic clove, minced
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tablespoons cornstarch
  • 3/4 cup low sodium chicken broth
  • 1/2 cup hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup green onions, sliced

Directions:

  1. Cook pasta according to directions and drain well.
  2. In a large skillet heat the sesame oil over medium high heat.
  3. Add in the red pepper flakes and garlic. Stir for 10 seconds and add chicken. Cook stirring occasionally for about 5 minutes or until chicken is completely cooked.
  4. Whisk cornstarch and chicken broth together until smooth.
  5. Add this mixture to the pan along with the hoisin sauce and soy sauce, stirring to combine.
  6. Bring to a boil and stir constantly for about 1 minutes or until the mixture is thick.
  7. Add the cooked noodles and toss together.
  8. Sprinkle with green onions.
Enjoy!!!

Serves: 4
Calories: 299
Total Fat: 6.8g
   Saturated: 0.7g
   Polyunsaturated: 2.1g
   Monounsaturated: 2g
   Trans: 0g
Cholesterol: 52.5mg
Sodium: 603.1mg
Potassium: 18.8g
Total Carbs: 36.3g
   Dietary Fiber: 1.2g
   Sugars: 10.6g
Protein: 23.4g
Vitamin A: 0%
Vitamin C: 1.5%
Calcium: 0.3%
Iron: 0.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Blog Chef.

Enjoy!!!