Wednesday, February 27, 2013

Peanut Noodles with Chicken & Greens

These addictive noodles are gluten-free, low-FODMAP, and made healthier with the addition of some chicken for protein and greens.

Peanut Noodles with Chicken & Greens {Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free}

My obsession with peanut butter continues, as well as my obsession with Pinterest. As much as I dislike Pinterest because it's so addicting, I love it because it is such a source of inspiration. Like these noodles. I've come across several peanut sauce recipes on Pinterest and was inspired to adapt them for a low-FODMAP diet. I tried several and the one I'm sharing with you is my favorite.


I added some rice spaghetti, some chicken for protein and greens in the form of spinach and cilantro. A trick I like to use for cooking the spinach when I'm adding it to a pasta dish is to drain the pasta over the spinach. This wilts the spinach just enough and then it's really easy to stir in from there. I enjoyed this dish for lunch, but it would be great for dinner too. These noodles are definitely as delicious as they look!

                                                                                                                                           print recipe

Peanut Noodles with Chicken & Greens
(Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free)
serves 2

Peanut Noodles with Chicken & Greens {Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free}

Ingredients

4 oz. Tinkyada gluten-free rice spaghetti

1/2 tablespoon olive oil
2 boneless, skinless chicken breasts, diced
1/4 teaspoon salt
1/4 teaspoon pepper

2 tablespoons creamy, natural, no sugar added peanut butter (I like Smuckers)
1/2 tablespoon brown sugar
1/2 tablespoon rice vinegar
1 teaspoon gluten-free tamari sauce
1/2 teaspoon toasted sesame oil
2 cups fresh baby spinach
1/4 cup fresh cilantro, chopped
2 tablespoons dry-roasted peanuts


Directions

  1. Bring a large pot of water to a boil, add the spaghetti and boil 2 minutes. Turn heat off and cover pot for 19 minutes. (This is the energy saving instructions for cooking the Tinkyada spaghetti.)
  2. Meanwhile, heat the olive oil over medium-high heat in a skillet. Season the diced chicken breasts with salt and pepper and add to the skillet. Cook until browned, flip and cook until other side is brown. Remove from skillet and set aside.
  3. In a small bowl, combine the peanut butter, brown sugar, vinegar, tamari sauce and toasted sesame oil. Stir until smooth.
  4. Place the spinach in the bottom of a colander. When the spaghetti is done after 19 minutes of soaking in the covered hot water, drain into the colander over the spinach (this will wilt the spinach). Return spaghetti and spinach to the pot. Stir in the cooked chicken, peanut sauce and cilantro. Serve with peanuts sprinkled on top.


1 comment:

  1. THIS LOOKS LIKE MY LUNCH THAT I ATE TODAY! I USED ANNE'S RICE PAD THAI NOODLES, CHICKEN, SPINACH AND CILANTRO. I ADD A BIT OF TOASTED SESAME OIL AT THE END- OFF HEAT.

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