Thai Chicken & Noodles

8 ounces rice noodles
1 T peanut oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
2 t toasted sesame oil
2 T fresh lime juice
Dash of hot sauce
1/4 cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)

1. Cook noodles according to the package directions. Drain, reserving 1/4 cup of the cooking water.

2. Meanwhile, heat the peanut oil in a large skillet over med-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken and cook until golden brown on all sides, 3-5 minutes. Add the reserved cooking water, the soy sauce, sesame oil, lime juice, and hot sauce and bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently.

3. Remove from the heat and stir in the scallions. Serve with the lime wedges on the side if you like.

From Robin to the Rescue by Robin Miller

FREEZER CHICKS DIRECTIONS: Thaw overnight in the frig or in the microwave for 5-7 minutes on LOW. Cook and drain the noodles. Reserve 1/4 cup of the cooking water. Reheat chicken mixture on the stove top in a large saucepan or in the microwave for a few minutes on HIGH. Add the reserved water to chicken mixture. Bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently. Top with scallions and salted peanuts for more flavor and crunch.