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. Source: EatingWell.com, July 2018

Erin Alderson


Ingredient Checklist


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.

  • 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

458 calories; 21.1 g total fat; 2.8 g saturated fat; 63 mg cholesterol; 1156 mg sodium. 613 mg potassium; 33.5 g carbohydrates; 3.7 g fiber; 13 g sugar; 32.4 g protein; 253 IU vitamin a iu; 21 mg vitamin c; 33 mcg folate; 34 mg calcium; 3 mg iron; 65 mg magnesium; 6 g added sugar;