R.O.D.--Peanut Noodles

I made this Monday as we usually like to have "Meatless Monday" each week.
I happened to have some boneless skinless chicken breats that needed to be cooked, so I chunked it up and cooked it on the side to be added to the noodles if wanted.

I personally ate just the chicken and sauce with about 3 noodles.  It was yummy!  I have qhite a few "Peanut Chicken" recipes, but none that call for coconum milk.  I guess that may be what makes this one so good!

Peanut Noodles

1 cup peanut butter (chunky or smooth)

1 (14-ounce or 398 mL) can coconut milk (I used lite)

1 teaspoon curry powder

½ tablespoon fresh gingerroot, minced

4 cloves fresh garlic, minced

1 teaspoon lemon juice

3 tablespoons soya sauce

1 tablespoon sesame oil

1 16-ounce package spaghetti or vermicelli (whole grain is healthiest)

Peanuts for garnish

Heat all sauce ingredients on medium heat until blended and warm. 

Follow package directions to cook pasta. Mix the sauce with the cooked noodles. Serve hot or cold.


Nutritional stats based on 12 servings, no chicken:

Calories 359;  Fat 20 g; Cholesterol 0 g; Carbohydrates 35; Fiber 3.5; Sugars 5.2 g; protein 11.2 g.

 

 

You can add cut up boneless chicken to this too…..YUMMY!