30 Meals in 30 Minutes - October 2017

Quick Sesame Chicken Noodles

I love playing around with different ingredients and spices in my stir-fry recipes. As my

children get older, I have more evenings when I need to whip up dinner quickly, and

this dish with chicken strips and ramen noodles fits the bill deliciously.

—HEATHER CHAMBERS LARGO, FL

START TO FINISH: 25 MIN.

MAKES: 4 SERVINGS

1 tablespoon sesame oil
1 package(22 ounces)frozen grilled
chicken breast strips
1 medium yellow summer squash,
thinly sliced
1 cup julienned carrots
¹ ₃cup halved fresh snow peas
3 garlic cloves, minced
2 packages (3 ounces each) chicken
ramen noodles, broken into small
pieces
1 ¹ ₃cups water
¹ ₃cup white wine or chicken broth

3 tablespoons reduced-sodium teriyaki

sauce

4 green onions, sliced

1.In a large skillet, heat oil over

medium-high heat; saute chicken, squash

and carrots until chicken is heated

through, 6-8 minutes. Add snow peas;

cook until vegetables are crisp-tender,

3-4 minutes. Add garlic and contents of

one ramen seasoning packet (discard or

save second packet for another use); cook

and stir 1 minute.

2.Add noodles, water, wine and teriyaki

sauce. Bring to a boil; cook, uncovered,

until noodles are tender, 3-4 minutes,

stirring occasionally.

3.Remove from heat; stir in green

onions. Serve immediately.

Test Kitchen TipsThe noodles soak up the

sauce to become extra flavorful.This

recipe is perfect for using up leftovers. Try

it with leftover pork or rotisserie chicken.

PER SERVING 1 ½ cups: 460 cal., 15g fat

(5g sat. fat), 93mg chol., 1626mg sodium,

37g carb. (6g sugars, 3g fiber), 45g pro.