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Almond Coconut Noodle Bowls

Servings: 4 -6 servings

Ingredients

  • 8 ounces whole wheat spaghetti noodles
  • 2 chicken breast halves cut into small bite-sized pieces
  • 2 tablespoons olive oil
  • 12-16 ounce bag pre-cut broccoli and carrots
  • 6-8 ounce bag snow peas

For the sauce:

  • 1/4 cup almond butter
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger minced
  • 4 cloves garlic minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1-3 teaspoons Sriracha depending on how spicy you like it
  • Fresh cilantro for topping

Instructions

  • Heat large pot of water over high heat.
  • Add noodles and cook according to package.
  • Meanwhile, in large saucepan, heat olive oil over medium-high heat.
  • Add chicken and cook, turning occasionally until chicken is cooked through, about 10 minutes.
  • Remove chicken from pan and set aside on a place.
  • Add vegetables and sauté for another 5-7 minutes, until softened.
  • In a small food processor, add sauce ingredients and pulse until pureed.
  • Add chicken and noodles to pan and toss with vegetables and sauce.
  • Cook over medium heat until mixture is heated through, just a minute or two.
  • Serve and enjoy!