Low Calorie Noodles With Peanut Sauce Food

CHINESE CHICKEN NOODLE SOUP WITH PEANUT SAUCE

Steps:

• Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.
• Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.

LOW-CALORIE SPICY PEANUT NOODLES

Steps:

• Bring a pot of water to a boil. Cook noodles in the boiling water until heated through, about 1 minute. Drain and rinse noodles under cold water.
• Mix powdered peanut butter, soy sauce, sriracha sauce, and stevia together in a bowl. Add noodles, cucumber, and green onion and toss to coat. Refrigerate until flavors blend, about 20 minutes.

LOW CALORIE NOODLES WITH PEANUT SAUCE

Steps:

• Plece room temperature noodles in a medium bowl.
• In a small bowl, combine remaining ingredients. Mix well, until blended. (If you are using a thinker type of peanut butter you may need to use more water).
• Spoon over noodles and serve.

LOW FAT PEANUT SAUCE

Steps:

• Mix peanut butter with hot water in a small bowl until smooth.
• Add spices, soy sauce and cornstarch and whisk to remove any lumps.
• Steam-fry veggies of choice, and add the peanut sauce when stirfry is half done.
• Bring to a boil, then reduce to a simmer until veggies are done and the sauce thickens.
• Serve!

LOW CALORIE THAI PEANUT SAUCE

Steps:

• Combine ingredients & enjoy!

SPICY PEANUT PORK NOODLES (GLUTEN FREE)

Steps:

• Fill a large pot with water and bring to a boil (this will be for the noodles in a bit). While the water comes to a boil, make the peanut sauce.
• In a mini food processor, combine all of the ingredients and blend until smooth (the sauce will taste quite strong at this point, but it will mellow considerably when tossed with the broth and noodles). Do Ahead: The sauce can be refrigerated for up to 2 days.
• Cook the noodles in the boiling water according to the package directions. Drain and rinse in cold water.
• Heat the oil in a 12-inch pan over high heat until it's shimmering. Add the pork, and season with salt and pepper. Break up the meat with a wooden spoon, then let it cook without stirring until it's brown and crispy on the bottom in several places, about 3-5 minutes. Scooch the meat to one side of the pan (it's okay if it's not fully cooked at this point), tilt the pan, and spoon off the fat (discard the fat).
• Add the garlic (if using), and cook, stirring, 30 seconds. Add the spinach and cook, tossing with tongs, until wilted.
• Reduce the heat to medium-low. Stir in the chicken broth and peanut sauce. Add the cooked noodles. Cook, stirring (tongs are helpful here), until the sauce is bubbling and has evenly coated the noodles (it will only take a minute or two). If the pan looks dry, add more broth as needed (this will depend on the brand of rice noodles you use). Stir in the scallions, and season with salt and pepper.
• Swirl the pork noodles into serving bowls and garnish with more scallions and chopped peanuts. Serve with Sambal Oelek or sriracha for drizzling.