Low Carb Recipes
South Beach Diet Asian Peanut Noodles Recipe
Enjoy a satisfying, protein-packed meal that fits perfectly into your healthy lifestyle without sacrificing flavor. These noodles are tossed in a savory, nutty sauce and loaded with crisp vegetables for the ultimate weeknight dinner.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 420 kcal
Method
Bring a large pot of water to a boil and cook the whole wheat spaghetti according to the package directions. Drain the pasta, reserving 1/4 cup of the cooking water, and set aside.
While the pasta is cooking, heat a large non-stick skillet over medium-high heat. Add the chicken breast strips and sauté until browned and cooked through, approximately 6-8 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the sliced bell peppers and cook for 2-3 minutes until tender-crisp.
In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, garlic, sweetener, and red pepper flakes. Add a tablespoon or two of the reserved pasta water to thin the sauce if it is too thick.
Return the chicken to the skillet with the peppers. Add the cooked spaghetti.
Pour the peanut sauce over the noodle mixture and toss with tongs over low heat for 1-2 minutes until everything is thoroughly coated and heated through.
Garnish with sliced scallions and serve immediately.
Notes
Use zucchini noodles or shirataki noodles to make this recipe compliant for South Beach Phase 1.
Thin the sauce gradually with pasta water to reach your desired creamy consistency.
Add a squeeze of fresh lime juice at the end to brighten the flavors of the peanut sauce.
Pre-slice your vegetables and chicken to make this a 15-minute cooking process.
