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.
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.
3 1/2 fat, 3 1/2 lean protein, 1 starch, 1 vegetable, 1/2 other carbohydrate