Chicken Peanut Noodles with Veggies

This is a home run meal for our family. Not only is it pretty simple to prepare, it’s loaded (I mean loaded!) with protein. I snuck in a few scrambled eggs into this pasta dish along with shredded chicken and a few tablespoons of creamy peanut butter. We tossed our noodles with some veggies for added nutrition and both of my girls gobbled this up. This meal is also easy to deconstruct if you have a picky eater that wont touch any of the veggies. My oldest daughter Pepper isn’t eating “peppers” at the moment (ironic I know!)so she picked hers out. My youngest will eat any veggie you put in front of her so this was an easy meal for her to enjoy. Both girls loved the sauce, noodles, chicken, eggs, and most of the veggies. I can’t wait to make this again soon because it makes a lot and the leftovers are amazing. This tastes great served warm, room temperature or even chilled.

I love how much protein is in this dish. I prioritize protein for my growing kids because it really satiates them and keeps their blood sugar in check. I hope you and your family like this dish as much as we do. Feel free to add extra spice to the sauce to your liking. I kept it mild for the kids and added a little extra sriracha to my own bowl while serving.

Chicken Peanut Noodles With Veggies

PREP TIME: 20 MINUTES    COOK TIME: 25 MINUTES    SERVES: 6-8

Peanut Sauce

• 1 Tablespoons fish sauce

• 3 Tablespoon coconut aminos (or low sodium soy sauce)

• 2 Tablespoons rice vinegar

• 2 Tablespoons pure maple syrup

• 2 Tablespoons creamy peanut butter

• 1 teaspoon sriracha hot sauce (add more or less depending on preference)

Pasta

• 8 ounces buckwheat soba noodles OR whole wheat spaghetti noodles

• 1 cup of frozen peas

• 1 pound chicken breast, cut into 3 large pieces (for faster cooking)

• 3 carrots, finely grated (about 1 1/2 cups)

• 1 bell pepper, very finely chopped

• 1/2 of a large cucumber, very thinly sliced

• 4 eggs +1 Tablespoon ghee or butter for cooking

• crushed peanuts for servings

• cilantro for serving

Preparation

1. Prepare the sauce by adding all the ingredients to a small blender, food processor or use an immersion blender and process until smooth. Add a few tablespoons of water to thin as needed. Taste for seasonings and adjust.

2. Cook the pasta according to package directions. During the last 3 minutes of cooking, add the peas to the pan. Once the pasta and peas are cooked, drain them and set aside. .

3. While the pasta cooks bring a pot of salted water (about 2 cups) to a boil. Add the chicken pieces, reduce the heat to medium, cover the pan and cook until the chicken is done. About 6 minutes depending on the size of your pieces. Drain the chicken and once cool enough to handle chop into small chunks or shred with a fork.

4. While the chicken cooks scrambled your eggs in a cast iron skillet using your prefered cooking fat (I like ghee). Once scrambled and cooked through remove from the heat.

5. In a very large bowl add the cooked pasta, eggs, chicken and veggies. Drizzle with the sauce and toss until everything is evenly coated. Taste for seasonings and adjust as needed.

6. Serve warm, at room temperature or slightly chilled (if serving this chilled take it out of the fridge 30 minutes before enjoying so that the flavors have a chance to come back to life a bit and the texture becomes creamy again).

Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary. This keeps well in the fridge for 3 days.