Easy Saucy Peanut Noodles

Experience a nutrient-dense, insulin-friendly alternative to traditional takeout with these Saucy Peanut Noodles

Ingredients

• 12 oz whole grain spaghetti or brown rice noodles (for low-glycemic index)
• 1 cup cooked lean shredded chicken (rotisserie-style for convenience)
• 1 red bell pepper, thinly julienned
• 3 green onions, finely sliced
• 1/4 cup fresh cilantro, roughly chopped
• 3 tbsp fresh basil, chiffonade
• 1/4 cup dry-roasted peanuts, crushed
• Sesame seeds for garnish

The Thai Peanut Dressing

• 1/3 cup all-natural creamy peanut butter
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp fresh lime juice (approx. 1 lime)
• 3 tbsp hot water (to emulsify)
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 tsp chili garlic paste (adjust for heat)
• 1 1/2 tbsp raw honey or maple syrup
• 1 tbsp fresh ginger, finely grated

Instructions

1. Boil the Base: Bring a large pot of water to a rolling boil. Season generously with sea salt to enhance the noodles’ natural flavor.
2. Emulsify the Sauce: In a small glass bowl, whisk the peanut butter, tamari, lime juice, sesame oil, rice vinegar, chili paste, honey, and fresh ginger. Gradually add hot water until the dressing reaches a silky, pourable consistency.
3. Cook Al Dente: Add the whole grain noodles to the boiling water. Cook according to package directions until al dente (firm to the bite) to ensure a lower glycemic response and better texture. Drain thoroughly.
4. Assemble: Transfer the warm noodles to a large mixing bowl. Add the shredded chicken, bell pepper, green onions, and fresh herbs.
5. Toss & Garnish: Drizzle the nutrient-dense peanut dressing over the mixture. Toss gently until every strand is evenly coated. Finish with a crunch of peanuts and a sprinkle of sesame seeds.