Mix udon and zucchini noodles for a lower-carb noodle bowl that's full of flavor thanks to the finger-licking-good peanut sauce. Using leftover chicken will save you even more time on this quick dinner recipe--you can whip it up in about 10 minutes.

Erin Alderson
Source: EatingWell.com, July 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for cooking udon noodles. Season chicken with salt and pepper. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the chicken and cook, stirring often, until cooked through, 4 to 5 minutes. Transfer to a plate.

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  • Meanwhile, whisk together peanut butter, soy sauce, vinegar, ginger and honey in a small bowl. Add enough hot water to thin the sauce to desired consistency.

  • Cook udon noodles in the boiling water according to package directions. Drain.

  • Add the remaining 1 teaspoon of oil to the pan and heat over medium heat. Add zucchini. Cook, stirring, until just tender, 1 to 2 minutes. Add the noodles, cooked chicken and peanut sauce; toss to coat. Garnish with crushed peanuts and cilantro, if desired.

Nutrition Facts

457.6 calories; protein 32.4g 65% DV; carbohydrates 33.5g 11% DV; exchange other carbs 2; dietary fiber 3.7g 15% DV; sugars 12.7g; fat 21.1g 33% DV; saturated fat 2.8g 14% DV; cholesterol 62.7mg 21% DV; vitamin a iu 253.1IU 5% DV; vitamin c 21.2mg 35% DV; folate 33.2mcg 8% DV; calcium 33.8mg 3% DV; iron 2.6mg 14% DV; magnesium 65.5mg 23% DV; potassium 612.5mg 17% DV; sodium 1156.5mg 46% DV; thiamin 0.2mg 22% DV; added sugar 6g.