Bring 4 cups of water to a boil in a small saucepan over high heat. Add noodles and cook until tender, about 8–10 minutes. Drain noodles well, and place in a small mixing bowl. In a small wire strainer, rinse tuna under cool water to remove some of the sodium. Drain well by pressing on the tuna with a fork or spatula. Combine tuna, soup, peas, teriyaki sauce, black pepper, and water chestnuts with noodles, stirring with a spoon. Spray a small microwave-safe casserole with nonstick cooking spray. Spoon mixture into dish evenly. Heat in microwave on high for about 4 minutes until hot. Remove from oven and sprinkle top with rice noodles.
Calories: 350 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 24 mg, Sodium: 791 mg, Fiber: 9 g
Exchanges per serving: 3 1/2 starch, 2 lean meat. Carbohydrate choices: 3 1/2.
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Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.