Buddha Noodles
Chef’s Note: I am happy that it is so much healthy food. I had these as lunch, and it was nice.
Not that much prep work. If you time it right, you can do all prep while the pasta cooks, meaning that you only take 20 minutes to make a whole meal (because, well, you have to dress the pasta with sauce)
Original recipe [link]
Makes: 8 servings
Ingredients
Noodles
12 oz udon noodles (or substitute whole wheat spaghetti)
salt
3 tbsp smooth peanut butter
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp honey
1 tbsp lime juice
1 garlic clove, minced
Toppings
2 to 3 cup shredded carrot, raw
3 to 4 cup broccoli florets, steamed
2 cup cooked shredded chicken
2 avocados, thinly sliced
2 to 4 green onions, thinly sliced
sesame seeds
Instructions
1. In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and place into a medium-large bowl (at least 3 quart).
2. While the noodles are cooking, prep your vegetables and chicken.
So, definitely steam your broccoli, and cut your green onion and avocado
Depending on your chicken, you may need to cook it and/or shred it
You may also need to shred carrots, or you can buy them pre-shredded
3. To the noodles, add peanut butter, soy sauce, sesame oil, honey, lime juice, and minced garlic. Stir until sauce is creamy and noodles are fully coated.
Be wary when adding the peanut butter. It likes to stick and clump. Do your best to spread it around all noodles.
4. Mix carrots into noodles
Start with 2 cups carrot, and see if you want more
5. Take about 1/8 of your noodles and place them in a bowl (or on a plate). Top with a serving of broccoli, chicken, avocado, and green onion. Garnish with sesame seeds.
A serving is about 1/8 of each item: 1/2 cup broccoli, 1/4 cup chicken, 1/4 of an avocado. Just top with as many green onion as you want
5. Serve warm.
