Whole Wheat (or Soba) Noodles With Peanut Sauce, Chicken & Vegetables
This recipe features a delightful blend of flavors and textures. A creamy and flavorful peanut sauce coats whole wheat noodles mixed with tender chicken, crisp vegetables, and fragrant sesame seeds. It's a satisfying and delicious dish that will surely become a family favorite.
— Constant Cookbook
Ingredients
- 4 tbsp sesame oil, divided
- 1/2 cup peanut butter
- 1/3 cup soy sauce
- 3 tbsp rice wine or sherry
- 1 tbsp water
- 1 1/2 tbsp rice vinegar
- 1 tbsp canola oil
- 1 tbsp packed brown sugar
- 1 tbsp minced fresh ginger
- 1 garlic clove, minced
- 1/2 tsp red chile flakes (optional)
- 1 lb. whole wheat spaghetti or soba noodles
- 1 cooked chicken breast, cut into bite-sized pieces
- 1 red bell pepper, cut into thin strips
- 1 cup sugar snap peas, trimmed
- 1 large carrot, julienned
- 1 tbsp toasted sesame seeds
Instructions
- The Sauce:
- In a blender, combine 2 tbsp sesame oil, peanut butter, soy sauce, rice wine, water, rice vinegar, canola oil, brown sugar, garlic, ginger and red chile flakes. Blend until smooth.
- The Rest:
- Bring a large pot of water to a boil over high heat. Add whole wheat spaghetti or soba noodles. Cook according to the package directions or until the noodles are al dente. Drain and rinse with cold water.
- Place the noodles in a large bowl and toss with 2 tablespoons sesame oil. Add chicken, red bell pepper, sugar snap peas, and carrot. Pour the peanut sauce into the bowl and toss well. Sprinkle with toasted sesame seeds and serve.
Yield
Serves 6
Nutrition
- Calories: 585 kcal
- Carbohydrate Content: 68 g
- Protein Content: 28 g
- Fat Content: 25 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 24 mg
- Sodium Content: 1451 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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