Rice Noodles with Peanut Sauce & Chicken
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
|
|
| ½ | cup |
peanut butter
creamy |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
ginger root
grated |
|
| ½ | cup |
chicken broth
|
|
| 4 | ounces |
mung bean sprouts
|
|
| 1 | medium |
sweet red bell peppers
sliced |
|
| 2 | stalks |
scallions, spring or green onions
sliced |
*
|
| 1 | pound |
chicken breasts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
|
|
| 118 | ml |
peanut butter
creamy |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
ginger root
grated |
|
| 118 | ml |
chicken broth
|
|
| 115.6 | ml/g |
mung bean sprouts
|
|
| 1 | medium |
sweet red bell peppers
sliced |
|
| 2 | stalks |
scallions, spring or green onions
sliced |
*
|
| 453.6 | g |
chicken breasts
|
|
Directions
Cook spaghetti.
MIx peanut butter, soy sauce and gingerroot in saucepan.
Add chicken bouillon.
Add spaghetti, bean sprouts, bell pepper and onion.
Toss.
