Japanese-style soba noodles get the royal treatment in a creamy coconut, tamari and peanut sauce for a mouthwatering stir-fry that combines all of your favorite Asian flavors.
3 tbsp light coconut milk
4 tsp natural unsalted peanut butter, room temperature
4 tsp reduced-sodium tamari, divided
2 1/2 tsp rice vinegar, divided
Hot sauce, to taste
Olive oil cooking spray
2 4-oz boneless, skinless chicken breasts,
sliced into thin bite-size pieces
1/4 tsp each sea salt and fresh ground back pepper, divided
1/2 red bell pepper, seeded and thinly sliced
2 oz snow peas, trimmed and halved crosswise
3 scallions, sliced
1 clove garlic, minced
4 oz soba (aka buckwheat) noodles
2 tbsp raw unsalted peanuts, chopped
In a small bowl, whisk coconut milk, peanut butter, 2 tsp tamari, 1/2 tsp vinegar and hot sauce until smooth. Set aside.
Mist a large skillet with cooking spray and heat on medium-high. Add chicken and sprinkle with 1/8 tsp each salt and black pepper; sauté, stirring frequently, until cooked through and golden, 4 to 6 minutes. Remove from skillet and set aside.
Mist skillet with additional cooking spray and return to medium-high heat. Add bell pepper, peas and remaining 1/8 tsp each salt and black pepper. Sauté, stirring frequently, until tender-crisp, about 4 minutes. Add scallions and garlic and sauté until softened, about 1 minute. Stir in 3 tbsp water and remaining 2 tsp each tamari and vinegar. Bring to a simmer and cook, stirring frequently, until liquid is reduced by half, 1 to 2 minutes. Remove from heat.
Meanwhile, cook noodles according to package directions. Drain and return to pot. Gently stir in coconut milk mixture and chicken and heat on medium-low. Stir in bell pepper mixture with cooking liquid and cook, stirring gently, until heated through, 1 to 2 minutes. To serve, top with peanuts, dividing evenly.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.