Epicure Recipes

⏾☀︎

Peanut Noodle Bowl

LunchSugar ConsciousOne DishDinnerLunchHigh ProteinBetter Than TakeoutChicken & PoultryLunar New YearDairy-freeDinnerWokStovetop

20 min

4 servings

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Ingredients

  • 4 cups rice noodles (250 g), cooked
  • 2 boneless, skinless chicken breasts, chopped, or 1 block (454 g) firm tofu
  • 2 tbsp sesame oil
  • 1⁄4 cup creamy all-natural peanut butter
  • 1⁄4 cup hot water or more as needed
  • 2 tbsp low sodium soy sauce
  • 2 tbsp lime juice
  • 1⁄2 tsp chili garlic paste (optional)
  • 1 tbsp brown sugar
  • 2 tsp Asian Stir Fry Seasoning
  • 1 cup matchstick carrots
  • 1 cup coleslaw mix
  • 1⁄2 cup sliced green onion

Preparation

  • Boil water and cover rice noodles according to package directions.
  • Meanwhile, in a wok over medium-high heat, add chicken or tofu and sesame oil. Stir fry for 5-6 min.
  • In a small bowl combine peanut butter, water, soy sauce, lime juice, chili paste, brown sugar and Asian Stir Fry Seasoning. Set it aside.
  • Drain noodles. Add noodles and sauce mixture to the wok with chicken and stir fry for 2-3 min until coated.
  • Place noodles in bowls and top with carrots, coleslaw mix, and green onion.

Epicure Products Used

Nutritional Information

Per serving: Calories 460, Fat 17 g (Saturated 2.5 g, 0 0 g), Cholesterol 45 mg, Sodium 400 mg, Carbohydrate 57 g (Fiber 3 g, Sugars 6 g), Protein 21 g.