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!