Honey Peanut Butter Noodles with 52g Protein and Made in 15 Minutes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, and maple syrup can be less expensive.

Heat a pot to high heat and add water with a pinch of salt.

Once the water simmers, add the brick of udon noodles and let them simmer for 1 minute.

Use tongs to gently shake the noodles to loosen them, then cook for another minute.

After 3-4 minutes total, reserve a bit of noodle water, then drain the rest and let the noodles sit in the sink.

In a bowl, combine 20g peanut butter, 20g soy sauce, 15g honey, and the juice of half a lime; stir for about 20 seconds and set aside.

Cut 60g skinless chicken breast into thin strips (about 1 cm or half an inch thick).

Chop 1 onion and slice 1 red bell pepper into bite-sized pieces.

Heat a pan to medium heat and add 1 teaspoon (4g) of oil and the chopped vegetables with a pinch of salt; stir for about 3 minutes until translucent and caramelized.

Push the vegetables to the side, add another half teaspoon (2g) of oil, and add the chicken; season with a pinch of salt, black pepper, and garlic powder.

Cook the chicken for 1 minute on one side until browned, then flip and cook for another minute until browned on both sides.

Stir everything together and remove from the pan to a plate.

In the same pan, reduce heat to medium-low and add the prepared sauce plus a splash of reserved noodle water; simmer for 45-60 seconds until creamy.

Add the drained noodles to the sauce and stir to combine, adding more water if the sauce is too thick.

After another minute, add the chicken back to the pan and stir for one final minute to heat up the meat.

Transfer everything into a big bowl and top with optional sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens