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
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Ingredients

Directions

  • 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

458 calories; 21.1 g total fat; 63 mg cholesterol; 1156 mg sodium. 33.5 g carbohydrates; 32.4 g protein; Full Nutrition