1cupcooked brown rice udon noodles*2 oz. dry before cooking
1-1/2tspstoasted sesame oil, divided
2-1/2tspschili garlic sauce, divided
1/2 tbspfresh-squeezed lemon juice
6ozchicken breast strips
olive oil spray
1tspfreshly minced garlic
1cup1-inch asparagus pieces
8medium fresh basil leaves, or to taste, slivered
Rinse cooked udon in cold water then in hot. Drain it. Toss in 1 teaspoon sesame oil and spread evenly in bottom of salad bowl or dinner plate.
In a small bowl, mix remaining ½ teaspoon sesame oil, 2 teaspoons chili garlic sauce and lemon juice. Set aside.
Toss chicken in remaining ½ teaspoon chili garlic sauce.
Heat large nonstick stir-fry pan or wok over medium-high heat until hot. Spray pan with oil spray. Add onion, garlic and asparagus. Cook until onions are crisp tender and asparagus is bright green and warmed. Push veggies to edges of pan. Re-spray center of pan and add chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push, veggies back into center mixing them with chicken. Toss in awaiting sauce mixture. Spoon over noodles. Top with basil. Enjoy immediately.
Makes 1 serving: 518 calories, 52 g protein, 54 g carbohydrates, 7 g sugars, 11 g fat, 2 g saturated fat, 99 mg cholesterol, 7 g fiber, 375 mg sodium
*You can swap in spelt, kamut or other whole grain udon, if preferred