Most Asian-style noodle dishes rely on peanut butter as a base for the creamy, sweet, and spicy sauce. This twist uses almond butter instead.
almond noodle bowl
start to finish: 30 minutes
makes: 5 servings
- 1 teaspoon toasted sesame oil
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper (optional)
- ¼ cup almond butter
- ¼ cup canned unsweetened light coconut milk
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- ½ teaspoon ground ginger
- 4 ounces dried whole grain spaghetti
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 16-ounce package frozen stir-fry vegetables
- 2 tablespoons water
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped dry roasted whole almonds (optional)
1 For sauce, in a small skillet heat sesame oil over medium heat. Add garlic and, if desired, crushed red pepper; cook and stir about 1 minute or until garlic starts to brown. Stir in almond butter until melted. Stir in coconut milk, lime juice, soy sauce, and ginger; set aside.
2 Cook spaghetti according to package directions; drain.
3 Meanwhile, in a large skillet heat olive oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink. Stir in vegetables and the water; cook, covered, about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in sauce and spaghetti. Sprinkle with cilantro and, if desired, almonds.
nutrition facts per serving: 338 cal., 14 g total fat (2 g sat. fat), 58 mg chol., 282 mg sodium, 26 g carb., 5 g fiber, 26 g pro.