I picked up the fresh rice noodles at Trader Joe's. The appeal was that they cook in just 1.5 to 2 minutes. Especially in the winter, it helps to minimize the steam created in the boat--all that steam becomes condensation and can lead to mold. Thus, it is handy to have pastas on hand that cook quickly. These rice noodles are refrigerated, but each package comes with two smaller sealed bags of noodles, 6 ounces each. The noodles are very sticky, so I think they'd be very good with a lot of broth, some vegetables, and a few potstickers.
I'll be cooking lots of chicken this month since it is on sale for $2.99/lb. every Tuesday this month at The Fresh Market. I decided to try out the noodles with some chicken.
Garlic Chicken with Rice Noodles
1 tbsp. olive oil (119 calories)
3 tsp. raw garlic (13 calories)
8 oz. / .5 lb. / 224 g boneless, skinless chicken breast, cubed (247 calories)
1 bag (about 3 cups) baby spinach (40 calories)
1 vegetable bullion cube (5 calories)
6 oz. rice noodles (320 calories)
7g Parmesan cheese, crumbled (28 calories)
Salt and fresh ground pepper to taste
Total calories: 772
Calories per serving (serves 2): 386
In a large sauté pan on medium heat, sauté chopped fresh garlic and cubed chicken in olive oil. Add salt (kosher, pink, or sea salt) and fresh ground pepper to taste. Add spinach, 1/3 of the bag at a time, until mostly wilted. Add 1 cup boiling water and vegetable buillion cube (or 1 cup vegetable stock). In a separate pot, boil water for the noodles. They do not need a lot of water so a small sauce pan will do. The noodles are extremely sticky, so as soon as they are done, drain them and add them to the chicken and stir in to distribute them evenly. Lower heat and simmer until chicken is cooked through. Much better served hot than cold! Best served in large pasta bowls. Top with a little crumbled Parmesan. Sorry the picture is blurry... the steam always does that to my photos!
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