Spicy Asian Noodles with Chicken

I made this one for the first time last night from Cooking Light's "20 Minute" section. And, it was indeed very simple and quick, though I do have to say it used a lot of pots and pans, and created some work for me on the dishwashing front. It was really nice, though, and a great, easy light meal. It's also a little high in points for every day, but I'll make this one again. FYI, I used a Thai chili sauce I had in the cupboard for the spice instead of the item suggested below, and it worked just fine.

• 1 tablespoon dark sesame oil, divided
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
• 2 tablespoons chopped dry-roasted peanuts

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Yield: 4 servings, 8 points each

Calories: 381
Fat: 8.1g (sat 1.5g,mono 3.2g,poly 2.7g)
Protein: 27.5g
Carbohydrate: 47.1g
Fiber: 2.3g
Cholesterol: 60mg
Iron: 3.1mg
Sodium: 614mg
Calcium: 55mg