Photo of Sweet & Sour Chicken with Noodles by WW

Sweet & Sour Chicken with Noodles

8 - 10
PersonalPoints™ per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Conundrum: You want Asian takeout but you also have leftover chicken in the fridge. This mash-up solves all that, and comes together before delivery would.

Ingredients

Sweet Thai chili sauce

3 tbsp(s)

Ketchup

1 tbsp(s)

Low sodium soy sauce

3 tbsp(s)

Sesame oil

1 tbsp(s)

Chili garlic sauce

1 tbsp(s)

Ginger root

2 tsp(s), peeled, finely chopped

Uncooked spaghetti

8 oz, thin or spelt

Uncooked sugar snap peas

8 oz

Uncooked carrot(s)

1 cup(s), cut into matchsticks

Uncooked bell pepper(s)

1 cup(s), thinly sliced

Canned baby corn

15 oz, drained

Canned water chestnut(s)

8 oz, sliced, drained

Grilled skinless boneless chicken breast

6 oz, cubed (2 cups)

Drained canned pineapple chunks in juice

½ cup(s)

Uncooked scallion(s)

1 medium, sliced (optional) for garnish

Sesame seeds

1 tsp(s), (optional) for garnish

Instructions

  1. In a small bowl, whisk the sweet chili sauce, ketchup, soy sauce, sesame oil, chili-garlic sauce and ginger. Set aside.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 minutes. Add the snap peas and cook for 4 minutes. Add the carrots, bell peppers, baby corn, and water chestnuts and cook for 1 minute.
  3. Using a large colander, drain well and transfer to a large serving bowl. Add the chicken, pineapple, and sweet and sour sauce to the spaghetti and vegetables, and toss well. Before serving, garnish with optional scallions and sesame seeds.
  4. Serving size: 2 cups