About
This is a favorite meal in my house! The dressing is so addictive and the shirataki noodles taste exactly like wheat noodles! The herbs on top of the bowls makes everything so fresh and the bean sprouts give everything crunch. Be sure to grab a variety of bell peppers if you want lots of colors! Place noodles in the fridge before you are ready to serve so they are chilled. I love this dish because it can be prepped ahead of time! I also used Thai basil for this which has a more authentic taste for this dish than Italian basil. For the soy sauce use tamari if wheat is an issue.
Ingredients
- ½ cup peanut butter
- 3 tablespoon soy sauce
- 1 tablespoon ground fresh chili paste by sambal oelek
- 2 tablespoon rice vinegar by mitsukan
- 1 tablespoon sesame oil
- 1 clove garlic
- 3 tablespoon water
- 1 pound shirataki noodle by shirakiku
- 1 cup, sliced bell pepper
- ½ cup, sliced cucumber
- 14 oz, with bone, cooked (yield after bone and skin removed) chicken breast
- ⅓ cup, mung bean sprouts
- ¼ cup spearmint fresh mint
- ¼ cup cilantro
- ¼ cup basil
Instructions
- Prep all veggies by washing and cutting them. Cut bell peppers and cucumbers into julienne pieces. Wash herbs and pick leaves from the stems. Wash bean sprouts.
- Mix peanut dressing ingredients together which include the creamy peanut butter, soy sauce, sambal, rice vinegar, garlic clove (grated) and water.
- Drain shirataki noodles and place in a microwave proof bowl. Microwave for 2 minutes until hot.
- Pour peanut dressing over noodles and mix to combine. Place in the fridge to cool until ready to serve.
- Serve noodles with all veggies, sliced chicken, fresh herbs and bean sprouts on top!
Nutrition Facts
- Servings: 4
- Calories: 368.2kcal (per serving)
- Fat: 22.3g (per serving)
- Carbs: 13.8g (per serving)
- Protein: 32.3g (per serving)
