I keep saying this, but what a great recipe! I really chose some great ones this month, even if I had to do some alterations. That, to me, is half the fun of cooking: when you make a dish your own. I didn't particularly like the idea of a cold salad, so I transformed this into lo-mein. I used whole wheat linguine, which proved to be the best part of the dish. They stay firm and a bit chewy, reminiscent of Asian-style lo-mein noodles: a perfect addition! I left out the hot stuff and opted to use Sriracha as a condiment instead, which is a definite must if you have anyone sensitive to heat. Another great addition was cole-slaw mix. I am always looking for ways to add vegetables, and I had this left over from the
Fish Tacos earlier in the week. I just added what was left of the bag towards the end of cooking. The sauce is terrific, but next time I would opt for unsweetened peanut butter. See which way you like it. Here is the calorie count for the recipe I used:
- Total calories per serving (8 total): 404.8 g
- Total fat: 10.3 g (sat. 3.8 g)
- Cholesterol: 70.5 mg
- Sodium: 859.1 mg
- Carbohydrates: 48.1 g
- Fiber: 7.1 g
- Sugar: 6.3 g
- Protein: 35.9 g
My only complaint is that the sodium is still high, even after using low-sodium soy sauce. There is a surprising amount of sodium in the rice vinegar, so I will start looking for a low-sodium version of that as well. How did yours turn out? Let me know.
Links:
- Chicken Lo-Mein with Peanut-Ginger Dressing
- The Low Down on Lo-Mein
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