Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
|
| Peanut Chicken and Veggie Noodles submitted by Karen Johnson |
|
|
Description
Yummy easy dish to pack lots of veggies in. Also a great way to have kids eat veggies. Can leave out the chicken to make vegetarian.
|
Directions
Cook noodles according to package directions.
Saute vegetables in extra virgin olive oil, until crisp tender.
While noodles and veggies cook, make the sauce by mixing ingredients in a small bowl. Add enough warm water to make the texture creamy. Taste and add any additional ingredients to make it taste how you want.
Rinse and drain noodles and toss well.
Serves 4
Send to a Friend
Printable Version
|
|
|
Ingredients
 8 oz soba noodles
Sauce:
4 Tbs peanut butter (can substitute or half with almond butter and tahini)
1 tsp maple syrup or other sugar
2 Tbs rice vinegar
2 Tbs tamari, shoyu, or soy sauce (or a lot less depeding on sodium level)
1 tsp toasted sesame oil
1/2 teaspoon ground coriander
carrots, 4-6 peeled and chopped
broccoli, 1-2 heads
kale 1/2 bunch
any other veggies you want in noodles
Chicken, cooked (6 chicken thighs, or two breasts)
Garnish with cilantro
|
|
|
|
|
