Ingredients
Units
Scale
- 2 oz chicken breast
- 1 bundle of thin rice noodles (2 oz)
- 1/3 cup baby carrots, cut into strips
- 1/3 cup cucumber, cut into strips
- Sesame seeds
- Sriracha sauce (optional)
For the peanut butter sauce:
- 1 tablespoon peanut butter
- 2 tablespoons milk
- 1/2 teaspoon balsamic vinegar
- 2 teaspoons low sodium soy sauce (coco aminos if gluten free)
- 1 teaspoon brown sugar
- 2 teaspoons sesame oil
- 0.2 oz ginger, minced
Instructions
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.)
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.)
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!
Nutrition
- Serving Size: 1
