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Buckwheat Noodles in Peanut Sauce

I wanted to cook a healthy meal because we haven't really had a lot of veggies lately (hurrah for meat lovers!). I also wanted to use my left-over boiled chicken, so I made a noodle dish with veggies and chicken.

I used peanut sauce to see if I can make it oil-less since I'm (temporarily) on the health kick. Success! (Tastes like Kare-kare, too!)

What you need:

  • 2 bundles of Buckwheat noodles
  • 1 carrot, cut into matchsticks
  • 1/2 cup cut green beans,
  • 1/4 cup snap peas
  • 1 cup cooked chicken, shredded
  • 1 tablespoon natural peanut butter
  • 6 tablespoons chicken broth
  • salt, to taste

What to do:

Bring a pot of lightly salted water to a boil and cook the buckwheat noodles according to package directions, adding the frozen veggies about 2 minutes until noodles are done and vegetables are tender.

In a microwave-safe bowl, heat your chicken broth and add the peanut butter. Stir well until smooth. Add a dash of salt. Set aside.

Drain the noodles and vegetables in a colander, then return to pot. Add the peanut sauce and toss to coat. Garnish with shredded chicken.

Tips, Tricks and Tweaks:

1. Use different veggies like asparagus or broccoli.
2. Try a different noodle type - udon or soba comes to mind.
3. Garnish with chopped cilantro or peanuts, if desired.
4. Instead of chicken, use cooked shrimp!


rome said...

hmmmm somethin new. gotta try this one

♥peachkins♥ said...

I haven't tried cooking buckwheat noodles...

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