Light Sesame Noodles

• 1 package refrigerated angel-hair pasta
• 2 c. shredded carrots
• 2 tsp. vegetable oil
• 12 oz. skinless, boneless chicken breasts or tenders
• 2 clove garlic
• 1 medium orange
• 3 tbsp. seasoned rice vinegar
• 3 tbsp. soy sauce
• 1 tsp. sugar
• 2 tsp. Asian sesame oil
• 1 tsp. grated, peeled fresh ginger
• .13 tsp. ground red pepper
• 4 large radishes
• 2 green onions
• 2 tbsp. Toasted sesame seeds

1. In large saucepot, prepare pasta in boiling water as label directs but do not add salt.
2. Place shredded carrots in colander; drain pasta over carrots to soften them slightly.
3. Transfer mixture to large bowl and set aside.
4. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
5. Add sliced chicken and garlic; cook 4 to 5 minutes, stirring constantly, until chicken loses its pink color throughout.
6. Transfer chicken to bowl with pasta.
7. To prepare vinaigrette, from orange, grate 1 teaspoon peel and squeeze 1/4 cup juice.
8. In small bowl, with wire whisk or fork, mix orange peel, orange juice, vinegar, soy sauce, sugar, sesame oil, ginger, and ground red pepper until combined.
9. Toss pasta mixture in bowl with vinaigrette, radish slices, and green onions; sprinkle with sesame seeds.
10. Serve warm or refrigerate until ready to serve.

pasta, carrots, vegetable oil, skinless, clove garlic, orange, rice vinegar, soy sauce, sugar, asian sesame oil, ginger, ground red pepper, radishes, green onions, sesame seeds

Taken from www.delish.com/recipefinder/light-sesame-noodles-1471 (may not work)