Scrumptious Summer 15 Minute Chicken and Peanut Noodles

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I wouldn't lie to you.  This recipe really only takes 15 minutes, I kid you not.  It's actually a no-cook recipe ~ simple to make and fabulous tasting.  I should know.  I've been making it for the last 5 years and it's been perfect every time.

 

The key is using pre-cooked chicken breast strips.  

 

And packaged Ramen noodles.

 

You remember Ramen noodles, don't you? You know, those inexpensive packaged noodles you ate late-night in college?  Yup.  They're one and the same.  Toss them with the chicken, some red pepper strips and a wicked good spicy peanut sauce with scallion topping and you've got an easy peasy no-cook summer meal. 

It's relatively low in calories, low in fat and high in fiber.  I originally tried the recipe back in 2008 (I found it in Family Circle Magazine) when my husband and I were doing Weight Watchers.  I have to say that our weight has gone up and down over the years but I still make this dish because we love it.

Prep 15 mins
Makes: 4 servings                   

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Ingredients

• 2 packages(3 ounces each) fried rice noodles (such as Top Ramen), broken up

• 1 red pepper, seeded and thinly sliced

• 2 1/2 cups boiling water

• 1/4 cup reduced-fat creamy peanut butter

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1/4 teaspoon sugar

• 1/4 teaspoon red pepper flakes

• 1 package (9 ounces) precooked chicken breast strips (such as Tyson Breast Strips)

• 2 scallions, thinly sliced

Directions

1. Place noodles and red pepper in a medium-size bowl and pour boiling water over top. Let noodle mixture sit for 5 minutes, stirring, occasionally.

2. Whisk together peanut butter, soy sauce, vinegar, sugar and red pepper flakes in a small bowl.

3. Drain noodles and peppers, setting aside 1/2 cup water. Place noodle mixture in a serving bowl and add chicken.

4. Pour peanut sauce over noodles and toss to combine, adding cooking water as needed to thin sauce. Sprinkle with scallions and serve.

Nutrition FactsServings Per Recipe 4

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• Amount Per Serving
• cal.(kcal)319
• Fat, total(g)8
• chol.(mg)36
• sat. fat(g)2
• carb.(g)40
• fiber(g)5
• pro.(g)24
• sodium(mg)825

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We'll probably have it around once a week during the summer months.

 

Oh, and did I mention it's awesome cold, too?

 

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