I made this dish at the end of my pregnancy and I couldn’t eat the noodles it gave me such bad heartburn! The dish is really good though and now I can’t wait to remake it. I think the thing that made it really spicy was that I could only find spicy Szechuan sauce at the store. I’ve never used it before so I’m not sure what the regular taste like.
Glazed Chicken and Szechuan Noodle Salad
(Adapted from Cooking Light)
1 tablespoon grated peeled fresh ginger 3 tablespoons hoisin sauce
1 teaspoon olive oil
1 teaspoon lower-sodium soy sauce
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles) or whole-wheat linguine (I used Chow Mein)
1/4 cup bottled Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions
Preheat grill to medium-high heat.
Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk.
Add noodles, carrots, and green onions; toss and serve immediately with chicken.