Both the pasta and sauce can be made ahead, then you can just stirfry the whole dish together at the last moment. If you dont have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale. In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water. Drain again. [Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.] Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil. [Sauce can be covered and refrigerated for up to 12 hours.] Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes. Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickenes too much. Addf spaghettini; cook, until steaming hot. sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate Dinner Menu: Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4|
|Calories from Fat: 116 (19%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 65mg||20 %|
|Sodium 262.8mg||9 %|
|Potassium 1059.4mg||28 %|
|Total Carbohydrate 81.7g||24 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 73.4g|
|Protein 42.4g||61 %|
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Calories per serving: 612
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