30 Minute Meal: Spicy Asian Noodles With Chicken

It's dinner tonight and it'll only take you 30 minutes to put together! Cooking Light magazine's Executive Chef Billy Strynkowski is in the PIX kitchen this morning to show us how to Spicy Asian Noodles With Chicken!

For more recipes and other "Dinner Tonight" ideas, check out the March issue of Cooking Light or visit www.cookinglight.com.

Spicy Asian Noodles with Chicken
Yield : 4 servings (serving size: 1 3/4 cups)

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

Preparation
1. Heat 2 teaspoons oil in a small skillet over medium-high heat.
2. Add ginger and garlic to pan; cook 45 seconds, stirring constantly.
3. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).
4. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces.
5. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.