Asian Peanut Noodles
For the Peanut Sauce:
14.5 oz fat free chicken broth
5 tbsp peanut butter or PB2 (mix with water as directed on packaging)
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger, - (I don't like a strong ginger taste, so I use minimal ginger in the sauce)
2 cloves garlic, minced
For the Chicken:
16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
Veggies & Noodles:
1/2 tbsp sesame oil
8 oz rice noodles
3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw
2 tbsp chopped peanuts
1 lime, sliced
For the peanut sauce: Combine and whisk 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 2-3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Cook it until it is the desired consistency, I like it a little thicker, but if it gets too thick you can add more broth to thin it out. Set aside.
For Noodles: Boil water for the noodles cook pasta according to package instructions. Drain and set aside. They may stick together or be sticky, but will loosen up once peanut sauce is added below.
For Chicken: Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce; marinate the chicken for a 30 minutes to a few hours prior to cooking. Heat a large skillet or wok until hot. Add seasme oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
For Veggies: Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw, chopped cilantro and chopped peanuts and salt, sauté until tender crisp, about 3 to 5 minutes. (I turn the heat up kinda high to get a little char on a few of the veggies)
Pull it all together: Toss noodles with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles. Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with additional cilantro and peantus.
Veggie/Chicken Fried Rice
**Note - you can add in more protein by cooking some chicken or shrimp and adding in at the end as well.
Spaghetti Squash Noodle Bowl + Lime Peanut Sance
Original recipeSquash ingredients: