Day two is done. For me, it was just as weird as the first day. I wasn’t feeling 100% like myself due to the obnoxious cold I get hit with. Here’s what I ended up eating:
Breakfast: oatmeal with raisins
Lunch: peanut noodles with shredded chicken and veggies
Snack: cottage cheese
Lunch: peanut noodles with shredded chicken and veggies
Snack: cottage cheese
Dinner: peanut noodles with shredded chicken and veggies
Snack: apple
To drink: crazy amounts of peppermint tea sweetened with a bit of agave, water with lemon
So let’s move on to what I’ve been eating the past few days: peanut butter noodles with chicken and veggies!
This dish was crazy easy and it’s super customizable. I used bell pepper and carrots as my veg in this dish, but just about anything you have on hand will work. Feel free add more soy sauce, if desired. I only used 2 teaspoons because I ran out and didn’t budget for it in my SNAP Challenge budget. The most time-consuming part was cutting all the dang carrots up. I didn’t have my mandoline or grater with me, but I highly suggest you use one to make prep a little easier. Alternately, just chop the carrots up. A little less pretty, but just as tasty.
Another bonus? The noodles taste stellar hot or cold. I opted to eat mine mostly hot since it made my throat feel better, but you just follow your heart (stomach? taste buds?) and do as you wish!
Peanut Noodles with Shredded Chicken and Vegetables
1 – 13.25 ounce package of whole grain spaghetti
3 boneless, skinless chicken breasts
2 bell peppers, thinly sliced
3 carrots, julienned
2 bell peppers, thinly sliced
3 carrots, julienned
2/3 cup natural creamy peanut butter
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sriracha, more or less to taste
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup cilantro, roughly chopped
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sriracha, more or less to taste
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup cilantro, roughly chopped
- Place chicken in a large saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook until no longer pink in the middle and internal temperature reaches 165°F, about 12 minutes. Remove to a cutting board and let cool. Once cool enough to handle, shred with two forks.
- Cook pasta according to package directions. Drain pasta, reserving 2/3 cup of the pasta water. Set aside.
- While pasta is cooking, whisk together peanut butter, soy sauce, sesame oil, sriracha, garlic, and ginger. Whisk in 2/3 cup of hot pasta water to thin sauce. Taste, and add more soy sauce and sriracha if desired.
- Toss pasta, bell peppers, and carrots with peanut sauce. Garnish with cilantro and serve.
DoughSeeDough 