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Friday, July 01 2016

Almond Noodle Bowl

1 - teaspoon toasted sesame oil
4 - cloves garlic, minced
1/4 - teaspoon crushed red pepper (optional)
1/4 - cup almond butter
1/4 - cup canned unsweetened light coconut milk
1 - tablespoon lime juice
1 - tablespoon reduced-sodium soy sauce
1/2 - 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
1/4 - cup fresh cilantro leaves
2 - tablespoons chopped dry roasted whole almonds

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.
Cook spaghetti according to package directions; drain.
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 stir-fry 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 almonds.
Nutrition Facts (Almond Noodle Bowl )
Per serving: 359 kcal cal., 16 g fat (2 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 58 mg chol., 280 mg sodium, 27 g carb., 5 g fiber, 4 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email

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