Peanut Noodle Bowl

Name: Peanut Noodle Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 6 ounce spaghetti; 8 ounce chicken breast (cut into thin strips); 4 tablespoon soy sauce; 0.5 teaspoon black pepper; 0.25 cup creamy peanut butter; 2 tablespoon honey; 2 tablespoon lime juice (freshly squeezed); 2 teaspoon sesame oil; 0.5 cup chicken broth; 1 cup pre-shredded carrots and bell pepper mix (mixed); 1 tablespoon olive oil

A flavorful and satisfying noodle bowl featuring chicken and fresh vegetables, tossed in a creamy, quick-mix sauce based on peanut butter and lime.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Thai
Difficulty: Easy
Cost: $3.65/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

6 ounce spaghetti
8 ounce chicken breast (cut into thin strips)
4 tablespoon soy sauce
0.5 teaspoon black pepper
0.25 cup creamy peanut butter
2 tablespoon honey
2 tablespoon lime juice (freshly squeezed)
2 teaspoon sesame oil
0.5 cup chicken broth
1 cup pre-shredded carrots and bell pepper mix (mixed)
1 tablespoon olive oil

Instructions

Cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining. Set noodles aside.
While the noodles cook, season the chicken breast strips with 1 tablespoon soy sauce and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken until fully browned and cooked through, about 5-6 minutes. Set chicken aside.
In a bowl, whisk together the creamy peanut butter, remaining 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons lime juice, 2 teaspoons sesame oil, and 1/2 cup chicken broth. Whisk until smooth.
In the skillet used for the chicken, lightly warm the pre-shredded carrots and bell pepper mix for 2 minutes, until slightly tender-crisp.
Add the cooked spaghetti, cooked chicken, and the peanut sauce to the skillet. Toss everything to combine, adding the reserved pasta water if needed to loosen the sauce. Season with remaining 1/4 teaspoon black pepper. Serve warm.

Notes

Pre-shredded vegetables speed up this recipe dramatically. For a bit of crunch, garnish with chopped peanuts if desired.

Nutrition (per serving)

Calories: 837
Protein: 47.5 g
Carbohydrates: 90.5 g
Fat: 32.5 g
Fiber: 6.5 g
Sodium: 2418 mg
Saturated Fat: 5.8 g
Sugar: 25.5 g
Cholesterol: 75 mg