Ginger Chicken with Rice Noodles

My girls are big fans of Chinese and Asian influenced foods. I'm not sure if it's because of the chopsticks or what, but the mere mention of "Chinese" for dinner makes them giddy.

This recipe was very easy to make and is quite good served cold, too. If you happen to be grilling chicken the same week you make it, just grill a couple extra, cut them and heat in a saute pan before adding to the noodles. Also, I can't always find rice noodles- it depends on where I'm shopping. I substitute angel hair pasta and get great results.

I pulled this recipe out of a magazine quite a while back... I think it was Fitness.

• 4 tablespoons finely chopped scallion
• 3 teaspoons grated fresh ginger
• 8 garlic cloves, minced
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 4 4-ounce skinless, boneless chicken breast halves
• 4 ounces dried rice noodles
• 2 limes
• 2 teaspoons packed brown sugar
• 1 cup shredded carrot
• 4 tablespoons snipped fresh cilantro
• 4 tablespoons chopped peanuts

In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil, and salt. Coat chicken breasts with mixture and place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once.

Slice chicken diagonally; keep warm. Cook noodles in a large saucepan in boiling water for 3 to 4 minutes until tender; drain. Shred 2 teaspoons lime peel and squeeze 2 tablespoons lime juice into a bowl. Add sugar and remaining 2 garlic cloves; stir until sugar dissolves. Add noodles, carrot, cilantro and peanuts; toss. Spoon onto plates; arrange chicken on top.