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Ingredients
- 8 oz dry noodles (brown rice spaghetti-style or whole wheat spaghetti noodles)
- 4 oz chicken breast (optional)
- 3 cups purple cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper seeds removed and thinly sliced
- 1 cup cilantro chopped
- 2 green onions thinly sliced
- 1/2 cup peanuts crushed
- DRESSING INGREDIENTS
- 1/4 cup natural peanut butter (sub almond or sunflower seed butter)
- 1 clove garlic minced
- 2 tbsp coconut aminos
- 3 tbsp raw honey
- 1 juice of lime
- 2 tbsp sesame oil
- 1 tbsp sriracha
- 1/4 tsp sea salt
- 2 tbsp water (as needed)
Ingredients
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Instructions
- Bring a pot of water to boil and cook noodles according to their package. In a skillet over medium heat, cook chicken. Season with salt and pepper and remove from heat once the chicken is cooked through. Set aside.
- While pasta is cooking, prepare dressing. In a jar with a lid, add dressing ingredients and shake vigorously until smooth and well combined. Add water as needed to thin out dressing.
- Thinly slice chicken and chop into bite size pieces. Place noodles in a large bowl, and toss with dressing until well coated. Add in chicken (optional), cabbage, carrots, bell pepper, cilantro, green onion, and peanuts, mix until well combined. Enjoy warm or place in the refrigerator and chill to serve it cold.
This is so good and easy.