Spicy Peanut Noodles
Spicy Peanut Noodles (with Chicken and Vegetables) is tasty and balanced, with an Asian-inspired sauce and lots of veggies
Ingredients
Sauce:
- 2 Tablespoons honey or maple syrup
- 1/2 cup creamy peanut butter softened in microwave if needed
- 1/3 cup low sodium soy sauce
- 1-2 Tablespoons sriracha sauce or Gochujang
- 2 Tablespoon vinegar ideally rice wine
- 1/2 cup warm water
- 2 Tablespoon lime juice
Noodles:
- 2 Tablespoon toasted sesame oil
- 2 cup carrots sliced on the diagonal about ¼ inch thick
- 3 cups broccoli florets chopped smallish to cook quickly
- 1 bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger or sub ½ teaspoon dried powdered
- 1-2 chicken breasts 1-1/12 pounds, cut into cubes or leftover cooked rotisserie chicken, cubed
- 8 ounces thin rice noodles or other pasta of your choice
Instructions
- In a large microwave safe vessel (I like a 4 cup measuring cup), whisk together sauce ingredients. If they aren’t blending, microwave for a few seconds then re-whisk, repeating until blended.
- Cook the noodles per package directions.
- Heat the oil in a large skillet, braiser, or wok. Add the carrots and raw chicken, if using (omit for pre-cooked chicken) and cook, stirring periodically, until the carrots are still a bit crunchy and the chicken is cooked through.
- Add the broccoli florets, red pepper, minced garlic and grated ginger and cook until the vegetables are almost tender with a slight crunch. Add in the pre-cooked chicken if using and heat until warm..
- Add the drained pasta and the peanut sauce and stir until well mixed.
- Garnish as desired.
Nutrition
Calories: 509kcalCarbohydrates: 63gProtein: 21gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 29mgSodium: 983mgPotassium: 795mgFiber: 6gSugar: 14gVitamin A: 9660IUVitamin C: 87mgCalcium: 78mgIron: 2mg
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