Recipe of the Day 6/11: Chicken-Peanut Chow Mein

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: MonSter

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Jun 11, 2008 8:27:48 AM

Chicken-Peanut Chow Mein
Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.

Ingredients

1 cup precut matchstick-cut carrot
1 cup snow peas, trimmed
2 (6-ounce) packages chow mein noodles
1 tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1 cup presliced mushrooms
2 teaspoons bottled fresh ground ginger (such as Spice World)
1 cup (1-inch) sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped

Preparation Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.

Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.

Yield

4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts)

writeNutrient(); Nutritional Information

CALORIES 471(17% from fat); FAT 8.7g (sat 1.4g,mono 3g,poly 2.6g); IRON 2.2mg; CHOLESTEROL 33mg; CALCIUM 43mg; CARBOHYDRATE 72.6g; SODIUM 807mg; PROTEIN 27.8g; FIBER 2.7g

Joe's Molten Marshmallow-Chocolate Cakes

Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe's cakes ooze melted marshmallow. If you don't have ramekins, you can use muffin pans (about 1/2-cup capacity). Don't substitute chopped semisweet or bittersweet chocolate for the chocolate chips.

Ingredients

1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

Preparation 1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.

2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.

3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Yield

MAKES: 6 servings

writeNutrient(); Nutritional Information

CALORIES 440(47% from fat); FAT 23g (sat 13g); CHOLESTEROL 98mg; CARBOHYDRATE 58g; SODIUM 130mg; PROTEIN 6.2g; FIBER 2.8g

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Recipe of the Day 6/11: Chicken-Peanut Chow Mein

MonSter

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