Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce Recipe
This make-ahead rice noodle recipe, packed with chicken and asparagus, can be made in 20 minutes. Switch up the vegetables and meat to suit your taste buds.
Servings: 8 Servings
Calories: 153kcal
Ingredients
- 8 ounces rice noodles I used brown rice noodles
- 1 pound asparagus trimmed & cut into 1-inch pieces
- 2 cooked skinless chicken breasts, shredded
- 1 red bell pepper seeded & thinly sliced
- 2 carrots cut into matchsticks
- 2 green onion thinly sliced
The Sauce:
- ½ cup low sodium soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 4 teaspoons agave nectar
- ½ teaspoon chili garlic sauce
Instructions
- Cook the rice noodles according to package directions. Add the asparagus in the last minute of cooking. Drain and rinse well with cold water. Transfer to a serving bowl.
- Add the chicken, red bell pepper, carrots and green onions to the noodles and asparagus.
- Add the sauce and toss to coat. Serve.
The Sauce:
- In a medium bowl, whisk together the soy sauce, rice vinegar, water, ginger, agave nectar and chili garlic sauce.
Notes
Weight Watchers Points: 4 (SmartPoints), 4 (Points+), 3 (Old Points)
Nutrition
Serving: 1Cup | Calories: 153kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 614mg | Potassium: 247mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3470IU | Vitamin C: 23.6mg | Calcium: 29mg | Iron: 1.9mg