Description
A high protein lunch or dinner for busy weeknights or on the go days! My favorite way to serve these is cold!
Ingredients
Units
Scale
Noodle Ingredients
- 7 oz High Protein Spaghetti Noodles - I used Barilla brand high protein noodles
- 8 oz Cooked shredded chicken, or cooked shrimp
- 1/4 cups Green Onions
- 3 cups Coleslaw Mix - or substitute shredded cabbage, shredded carrots
- 1 Tbsp Sesame Seeds
- 1 Red Bell Peppers, thinly sliced
- 1/2 Persian Cucumber, thinly sliced
- Sliced Lime
Peanut Sauce Ingredients
- 1 c. Smooth Peanut Butter
- 2-3 Tbsp. Low Sodium Soy Sauce
- 2-3 Tbsp. Honey
- 1/2 cup White Wine
- 1/4 cup Lime Juice, start with 2 and adjust to taste
- 1 Tbsp. Rice Vinegar
- 1 1/2 Tbsp Fresh Grated Ginger
- 3-4 Cloves Garlic, minced
- 1/4 cups. Cilantro, chopped
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Instructions
Make Peanut Sauce
- In a large bowl, whisk together all ingredients for the peanut sauce, and set aside.
- Use small amount of reserved pasta water (in next steps) to thin sauce if needed.
For Noodles
- Cook pasta noodles according to package directions in salted water. Once done, reserve 1/2 cup of pasta water in cast the peanut sauce needs to be thinned. Drain in collander, and rinse with cold water. Set aside.
- While pasta is cooking, butterfly chicken breast and season with salt and pepper. Cook in a non stick skillet until cooked through. Set aside on plate to rest. When cooled, use two forks and shred.
- Into a large bowl, add in cooked and cooled pasta noodles, shredded chicken, thinly sliced red bell pepper, green onions, sliced cucumber, coleslaw mix.
- Pour over 2/3 of the peanut sauce and toss to combine. Use additional if needed, or reserve as a dressing for just before serving.
- Top with additional cilantro and sesame seeds if desired.