Peanut noodles with chicken and vegetables

Name: Peanut noodles with chicken and vegetables Recipe
Yield: 4
Ingredients: 4 servings Japanese Udon Noodles (8 ounces); 5 tbsp Creamy Peanut Butter; 2 tbsp Low Sodium Soy Sauce; 1 tbsp Rice Wine Vinegar Seasoned; 1 tsp Pure Sesame Seed Oil; 1/4 - 1/2 cup hot water (reserved pasta liquid); 1 TBSP hot sauce (sriracha works well!) - optional; 1 large bell pepper chopped; 1 cup sliced Zucchini; 1 tsp Garlic - minced; 1/2 cup chopped Scallions raw; 12 ounces Chicken Breast (cooked) no skin roasted

Number of Servings: 4

Ingredients

4 servings Japanese Udon Noodles (8 ounces)5 tbsp Creamy Peanut Butter 2 tbsp Low Sodium Soy Sauce 1 tbsp Rice Wine Vinegar, Seasoned1 tsp Pure Sesame Seed Oil1/4 - 1/2 cup hot water (reserved pasta liquid)1 TBSP hot sauce (sriracha works well!) - optional1 large bell pepper, chopped 1 cup sliced Zucchini 1 tsp Garlic - minced1/2 cup, chopped Scallions, raw 12 ounces Chicken Breast (cooked), no skin, roasted

Directions

1. Cook udon according to package directions. Reserve 1/2 cup liquid before draining.
2. Lightly cook desired vegetables in non-stick pan, using cooking spray if desired. Save half the scallions to sprinkle on top as a garnish.
3. Whisk together peanut butter, soy sauce, rice wine vinegar, sesame oil, hot sauce, and garlic in separate bowl. Slowly drizzle in reserved pasta liquid until sauce is smooth and desired consistency.
4. Fold noodles and chicken into cooked vegetables. Add sauce and combine.

Separate into 4 servings and enjoy!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MASEALADY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving