Sesame Noodles with Chicken & Peanuts

 

Keeping with the theme of cooking recipes from our 'Cook This Not That: Easy & Awesome 350 Calorie Meals' cookbook, this recipe for 'Sesame Noodles with Chicken and Peanuts' is also from that cookbook (I think that you can tell how much we like these books!).

Here are the ingredients that the cookbook suggests you use:

6 ounces whole wheat fettuccine
2 tsp toasted sesame oil, plus more for noodles (I am a big fan of sesame oil!)
Juice of 1 lime
2 tbsp warm water
1 1/2 tbsp chunky peanut butter
1 1/2 tbsp low-sodium soy sauce
2 tsp chili sauce, such as sriracha (we used sriracha)
2 cups shredded chicken
1 red or yellow bell pepper, sliced
2 cups sugar snap peas
1 cup cooked and shelled edamame (optional - we didn't use it)
Chopped peanuts, sesame seeds, or chopped scallions (optional)

And here is how you bring it all together:

1. Bring a large pot of salted water to boil and cook the pasta according to package instructions. Drain the pasta and toss in a large bowl with a bit of sesame oil and rice wine vinegar to keep the noodles from sticking.
2. Combine the lime juice, water, peanut butter, soy sauce, chili sauce, and sesame oil in a microwave-safe mixing bowl. Microwave for 45 seconds, then stir to create a uniform sauce.
3. Add the sauce to the noodles and toss to mix. Site in the chicken, bell peppers, sugar snap peas, and edamame (if using). Top individual servings with peanuts, sesame seeds, and scallions if you like.

I loved this recipe! It was a fun way to add peanut butter to a simple recipe and to have a new flavour! And I was very impressed to see how well the sesame oil and rice wine vinegar kept the noodles from sticking together - I will definitely use that tip in lots of my noodle dishes from now on.

Give this recipe a try the next time you are looking for a way to kick up your basic noodles.

Bon appetite & enjoy!