Recipes: Making Use of Chicken, Beef, and Pork

the recipes

september 2003

Making Use of Chicken, Beef, and Pork

Cold Thai Noodles with Chicken

(Makes 4 servings)

Dressing:
1/4	cup rice vinegar
1	tablespoon low-sodium soy sauce
1	1/2 teaspoons minced fresh ginger
4	teaspoons sesame oil
1/8	teaspoon crushed red pepper flakes, or to taste
Salad:
4	ounces soba noodles, or whole-wheat fettuccini if watching sodium levels
3	cups skinless cooked chicken, chopped
1	red bell pepper, cleaned, thinly sliced
1	pound fresh bean sprouts
3	scallions, thinly sliced
1/4	cup chopped fresh cilantro
1 1/2	tablespoons chopped unsalted, dry-roasted peanuts
	Lime wedges

Prepare the dressing by combining ingredients in a small bowl, string with a whisk.
Cook the soba noodles or fettuccini noodles, according to package directions. Drain, and cool in cold water. Drain and place in a large bowl. Combine with the remaining ingredients except only 3/4 of the bean sprouts and toss with dressing just before serving.
To serve, divide between 4 bowls, top with remaining bean sprouts and a wedge of lime.

Per serving:	450 calories (39% from fat) , 39 g protein, 20 g total fat (3.5 g saturated fat), 33 g carbohydrate, 7 g dietary fiber, 95 mg cholesterol, 210 mg sodium, 639 mg potassium
Diabetic exchanges:	3 carbohydrate (1 bread/starch, 2 vegetable), 4 very Lean protein, : 3 fat

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