Cold Sesame Noodles with Chicken and Cucumbers

You know, I've always considered myself a dinner person. Many times my breakfasts and lunch were just whatever I could pull out of the fridge, and often eaten standing up! But just in the last few weeks, I've come to really appreciate lunch as a meal that can be downright therapeutic.

I feed my kids first, get their needs met, and I may even put them down for a nap, so the house is quiet. Then I take my time, selecting my ingredients, chopping veggies, preparing my Diet Coke, on ice, with lime, and then I sit. I gather my thoughts, savor the tastes, listen to music and completely indulge in the sanctity of my meal. It's become one of my favorite parts of the day, something that I hope continues for a long time.

I loved these noodles for lunch. The weather here has still been fairly warm, so they were the perfect, refreshing break that I was looking for. I liked mine with a good amount of sweetness, which I didn't get in my sauce. But a little drizzle of honey right on the noodles made them just right. Happy lunching!

Cold Sesame Noodles with Chicken and Cucumbers
Found in Cooking Light September 2009 edition

Ingredients

8 oz uncooked dried Udon noodles
1/4 cup rice vinegar
2 TB dark sesame oil
2 TB low sodium soy sauce
1 TB honey
2 teaspoons sambal oelek or chile paste with garlic
1/2 teaspoon bottled fresh ginger
2 cups shredded rotisserie chicken breast
2 medium cucumbers, halved lengthwise and sliced
6 TB chopped green onions
3 TB chopped dry roasted peanuts
chopped cilantro

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Combine rice vinegar and the next five ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

Serves 6: 1 cup noodle mixture

Per Serving: 301cal, 9.2g fat, 21.5g prot, 3.1g fiber, 40mg chol, 2.3mg iron

Points Per Serving: 6