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Summer Squash Noodles with Chicken & Peanut Sauce (SP 2)

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Spiralized yellow squash stands in for spaghetti in this lightened up version of Thai chicken noodle salad.

WW Smart Point 4


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Ingredients

  • 1/4 1/4 1/4 cup light unsweetened coconut milk
  • 1/2 1/2 1/2 teaspoon lime zest
  • 4 4 4 tablespoons fresh lime juice
  • 4 4 4 tablespoons powdered peanut butter
  • 1 1 1 tablespoon ginger root, peeled, grated
  • 1 1 1 clove garlic, crushed through garlic press
  • 2 2 2 teaspoons fish sauce
  • 2 2 2 teaspoons Sriracha chili sauce
  • 1/2 1/2 1/2 teaspoon table salt
  • 4 4 4 large uncooked carrots
  • 1 1 1 medium yellow summer squash
  • 2 2 2 cups cooked skinless boneless chicken breasts, or shredded chicken
  • 4 4 4 medium uncooked scallions, cut into matchstick-thin strips
  • 1/2 1/2 1/2 cup cilantro

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from google.com

Preparation

Step 1

In a small bowl,whisk together coconut milk,lime zest and juice,peanut butter powder, ginger, garlic, fish sauce, Sriracha, agave and salt; set aside.

Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)

Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.

Serving size:2 cups


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