Peanut noodles with chicken and vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 452.7
  • Total Fat: 14.4 g
  • Cholesterol: 52.7 mg
  • Sodium: 1,418.4 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 30.0 g

View full nutritional breakdown of Peanut noodles with chicken and vegetables calories by ingredient
Submitted by:

Introduction

Easy peanut noodles. Feel free to change up the veggies! I like my veggies very lightly cooked before folded into the noodles, but you can cook them to your liking (or leave them raw!). Best served at room temperature. Easy peanut noodles. Feel free to change up the veggies! I like my veggies very lightly cooked before folded into the noodles, but you can cook them to your liking (or leave them raw!). Best served at room temperature.
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, 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

Tips

Let the dish stand for 15-20 minutes before eating if straight from the fridge. If you like it hot - microwave leftovers for 2 minutes (stirring every 30 minutes).


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.

Rate This Recipe