Recipe: Asian Style Noodles with Chicken and Peanut Sauce (using coconut milk)

ASIAN STYLE NOODLES WITH CHICKEN AND PEANUT SAUCE

"This noodle dish uses nuts in a creamy coconut milk sauce spiced up with three different Asian sauces."

FOR THE CHICKEN-PEANUT SAUCE:
1 Tbsp. peanut or canola oil
2/3 cup dry roasted, unsalted peanuts
2 to 3 large garlic cloves, finely chopped
1 1/2 cups fat-free, reduced sodium chicken broth, divided use
1/4 to 1/2 tsp. dried chili flakes, or according to taste
3 Tbsp. light or dark brown sugar
2 Tbsp. Hoisin sauce
1 cup lite coconut milk
1/2 Tbsp. fish sauce, or reduced-sodium soy sauce
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. lime juice
2 cups cubed cooked chicken
1/2 Tbsp. cornstarch
FOR THE NOODLES:
1 package (7 to 8 oz.) dried rice ("rice stick") noodles
3 large whole scallions, sliced thin
1 large carrot, cut in fine 2-inch) strips
1/2 cucumber, seeded and finely diced
1/2 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped, for garnish (optional)

TO PREPARE THE SAUCE:
Heat oil in a non-stick skillet over medium-high heat. Add nuts to pan, reserving 1 tablespoon for garnish. Add garlic and saute until garlic is golden, stirring occasionally, about 2 minutes.

Transfer mixture to a blender or food processor. Add 1/2 cup of the broth and blend to a grainy puree. Transfer to a large skillet.

Add all but 1/4 cup of the remaining broth to the skillet, stirring until well blended. Stir in chile peppers, sugar, Hoisin sauce, coconut milk, fish sauce, soy sauce and lime juice. Bring to a boil, then reduce the heat to a simmer. Simmer sauce 2 minutes. Mix in chicken and simmer 1 more minute.

Meanwhile, mix cornstarch into the reserved 1/4 cup of broth, stirring until well blended. Stir mixture into the sauce. Simmer 30 seconds, then remove from heat.

TO PREPARE THE NOODLES:
Place noodles in a large heat-resistant container. Add enough boiling water to cover. Let stand 3-6 minutes, or until noodles are pliable.

Meanwhile, chop reserved peanuts to use as garnish. In a medium bowl, mix together scallions, carrots, cucumber and cilantro. Drain noodles in a sieve.

TO SERVE:
Evenly divide noodles among 4 individual plates. Evenly spoon the chicken/peanut sauce on top. Sprinkle the mixed vegetables on top. Garnish with peanuts and mint, if using.

Makes 6 servings

Per serving: 361 calories, 14 g. total fat (3 g. saturated fat), 46 g. carbohydrate, 14 g. protein, 3 g. dietary fiber, 751 mg. sodium.

Source: Dana Jacobi for the American Institute for Cancer Research