Lunch: peanut noodles with shredded chicken and veggies
Snack: cottage cheese
Peanut Noodles with Shredded Chicken and Vegetables
2 bell peppers, thinly sliced
3 carrots, julienned
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.