Faked Out Take Out- Peanut Sesame Noodles with Chicken

I love peanut butter.

A long time ago, I watched a Rachel Ray episode where she made take out peanut noodles. I wanted to try it out. But I didn't want to try it out with a cup of peanut butter or whatever amount the recipe called for.

This stuff called PB2 was brought to my attention about a year ago; and I've been waiting to cook with it. The out come ove this dish was peanut butter, salty, crunchy, and full of yum.

I hope you try it out. PB2 can be ordered on the Bell Plantation website.

This recipe is slightly adapted from this one, here

Ingredients:

For the peanut noodles;

4 servings Whole wheat pasta; we used thin spaghetti barilla plus brand

1/3 cup low sodium soy sauce

4.5 tbsp PB2 powder

1/8 cup white wine vinegar

2 tsp roasted peanut oil

2 tsp ground ginger

2 tsp crushed garlic

1 tsp granulated sugar

1/4 cup scallions, chopped

1 cup red bell peppers, chopped

1 cup green bell peppers, chopped

1 tbsp sesame seeds

1 can of water chestnuts

Rinse cooked pasta in cold water and drain. 

Toss noodles with the roasted peanut oil. 

Place the ginger, soy, garlic, sugar, and scallions in a food processor. Puree till smooth. Toss with pasta, chestnuts, sesame seeds, and peppers- Refrigerate.

Amount per Serving (4 ounces)

Calories 229

Calories from Fat 42.3

Total Fat 4.7g

Saturated Fat 0.76g

Cholesterol 0mg

Sodium 571.95mg

Total Carbohydrate 32.92g

Dietary Fiber 5.14g

Sugars 5.24g

Protein 10.34g

For the Chicken adapted from this recipe

2 tsp crushed garlic

1 tsp ground ginger

4 tbsp low sodium soy sauce

1 cup water

1 tbsp dijon style mustard

1 tsp hot chili sauce, like sriacha

1 cup low fat buttermilk

1/8 tsp salt

1/8 tsp black pepper

5 tbsp PB2

20 ounces of boneless, skinless chicken breast (about 3.5 6 ounce breasts

Mix together all ingredients except chicken, salt, pepper, and buttermilk.
Place the chicken, salt, pepper, buttermilk and a third of the dipping sauce into a resealable bag and shake to coat. Marinate in the refrigerator for at least 6 hours. Also place the remainder of the dipping sauce in the fridge as well.

When the chicken is ready, heat up a saute pan. Cook the chicken breast for about 7 minutes each side depending on thickness. Cut the chicken up and toss it with the noodles.

Sauce facts:

Serving Size: 1/2 cup (Makes about 2 cups)

Amount per Serving

Calories 76

Calories from Fat 22.5

Total Fat 2.5g

Saturated Fat 1g

Cholesterol 2.5mg

Sodium 817.78mg

Total Carbohydrate 6.79g

Dietary Fiber 0.02g

Sugars 3.63g

Protein 5.51g

Chicken facts:

Amount per Serving (4 ounces)

Calories 110

Calories from Fat 0

Total Fat 2.5g

Saturated Fat .5g

Cholesterol 65mg

Sodium 120mg

Total Carbohydrate 0g

Dietary Fiber 0.02g

Protein 23g

Now my dearies, you have faked out take out..