Friday, June 17, 2011

Spicy Sichuan Noodles

I have increased my exercise so much, I have been too exhausted to cook. Imagine almost seems unbelievable. (I am NOT however too tired to eat..LOL)  Combine that with the fact that I STILL cannot get over my "cooking performance anxiety" from last week, and what do we have?  A serious LACK OF CREATIVITY.

About my exercise.  I am trying to run 4 (you heard me) 5K's on my treadmill each week with weight training, fitness ball work and cycling.  This week I ran BACK TO BACK 5K's (my first time since I set this goal) !!  I did it, but almost  DIED the second day. But I do  feel like I am FINALLY scratching  and clawing my way out of that depressed, out of shape blob I have been over the last few years.

Because of this increase in exercise, I am HUNGRY all the time.  So lunch time (2 hours before the run) needs to be light and healthy, but have enough protein and carbs to see me through the exercise.  I NEED a balanced, low fat, and healthy lunch but I WANTED a tasty, filling, flavorful and satisfying lunch at the same time.

A couple of days ago, I was on a VERY LONG conference call and I WAS HUNGRY.  All I had to do was listen and not say much so I muted my phone, went into the kitchen and made this recipe.  I did it so fast, I rushed the pictures, but Cest la Vie.  Can you picture me?   Head set on...listening, all the while furiously making this dish AND taking pictures!  And once and a while I would take the mute off and say "ah huh" - put the mute back on and continue. 

NOW THAT'S MULTI-TASKING right there ladies and gentleman! 

I ate half for lunch that day and half the next .  I can tell you it was good both days with no real benefit to letting it sit the second day, other than it was super cold...which was refreshing!

Spicy Sichuan Noodles
2 servings, each serving 8 points

1 6oz can chicken
3 Tablespoon Sichuan, Spicy Noodle Sauce ( I used Lee Kum Kee brand)
3 tablespoons water
1-1/2 cup chopped spinach, fresh (or other veggies like chard, bok choy, cabbage, kale, other greens)
3 OZ  uncooked whole wheat spaghetti or Asian pasta (I used regular instead of whole wheat...that's what I had)
1/2 regular cucumber (remove seeds and skin or use 1whole Persian or snacking cucumber so you don't have to) - DICED
1/2  red bell pepper, DICED
A  tablespoon or so of Sliced green onions, optional
A bit of fresh chopped cilantro (optional)
Soy sauce, Sesame oil, salt and pepper – all to taste

Gather all ingredients

Measure 3 oz of pasta

boil until desired doneness.  Drain and  cool with cold water…..set aside

Meanwhile, put spinach into a microwave safe bowl and sprinkle with a bit of water – microwave for 30 seconds until wilted.  Set aside

Drain Chicken and add to bowl with wilted spinach.  Mix up to break up the chicken. 

Add pasta, cucumbers, red peppers and other optional items.  Mix the Sichuan sauce and water together and add to the pasta dish.  Toss to coat.

TASTE!  If you like the taste, enjoy.

I found it needed a TAD bit of soy sauce, Sesame oil and salt and pepper.

The result?  A FAST, EASY lunch, dinner or anytime, that will give you a good balance of veggies, carbs and protein.  Since it's a dish meant to serve cold, it's perfect for our hot summers!  I'[ll be making this (and variations of it) a lot!

From my home to yours, ENJOY!


  1. OK...Shell...this looks amazing...I really would like for you to be my personal chef when I become rich and famous!!! You are my hero!!! Love ya...Aud xoxo

  2. I'm buying the ingredients to make this recipe this weekend. It looks and sounds great!

  3. Thanks guys....let me know how it turns out. Send a picture and I will post it!!