Thai Peanut Chicken Noodles

Ingredients

• Noodles, Yakisoba

  GreeNoodle

  2 package or 170g

• Peanut butter

  Chunk style, with salt

  ½ cup or 129g

• Soy sauce

  Regular sodium, Shoyu

  ⅓ cup or 85g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Chili Sauce, Sambal Oelek

  Roland

  6 tsp or 30g

• Honey

  2 tbsp or 42g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 clove or 3g

• Limes

  Raw

  ½ fruit or 34g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Carrots

  Raw

  2 medium or 122g

• Broccoli

  Raw

  1 bunch or 608g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  3 tbsp or 27g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Peanuts

  All types, raw

  2 tbsp or 18g

Directions

1. For sauce: Blend peanut butter, soy sauce, sesame oil, rice vinegar, sambal oelek, honey, ginger, garlic, and lime until smooth and creamy.
2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
3. Heat coconut oil in a large skillet over medium heat. Cube the chicken. Add seasoned chicken (pepper, garlic, onion powder, cayenne, &s soy sauce) to skillet and cook until golden, about 10 minutes. Remove the chicken from the skillet.
4. Add the bell peppers, cabbage, carrots and green onions, yellow onions, and broccoli until heated through, about 4 minute. Add the chicken back into the pan and put the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.
5. Stir in noodles and into peanut butter mixture until well combined, about 2 minutes.
6. Serve immediately, garnished with sesame seeds and chopped peanuts, if desired.