Asian Chicken and Vegetable Stir-Fry with Rice Noodles

Ingredients:

    • For the Pasta:
      • 10 oz whole wheat rotini pasta (substitute for more fiber)
      • ½ tsp salt (reduced from 1 tsp for boiling water)
    • For the Salad:
      • 2 limes, juiced
      • ½ cup reduced-fat peanut sauce (reduced from 1 cup to lower calories)
      • 1 small bunch green onions, trimmed and sliced
      • 1 English cucumber, small diced
      • 1 (10 oz) bag shredded carrots
      • 2 cups edamame, shelled

Instructions:

  1. Cook Pasta:

  • Fill a large pot halfway with water and bring to a boil. Add ½ tsp salt and the rotini pasta, stirring briefly to prevent sticking.
  • Cook until al dente, about 8-10 minutes.

2. Prepare Vegetables:

  • While the pasta is cooking, wash and dry the limes, green onions, cucumber, and ensure carrots and edamame are ready to use.
  • Juice the limes into a large bowl.

3. Make the Dressing:

  • To the lime juice, add ½ cup of reduced-fat peanut sauce and stir to combine.

4. Combine Salad Ingredients:

  • Add the sliced green onions, diced cucumber, and shredded carrots to the bowl with the dressing.

5. Defrost Edamame:

  • Place the edamame in a colander.
  • When the pasta is done, drain it over the edamame in the colander to help defrost the edamame.
  • Rinse both pasta and edamame under cold water to cool them quickly.

6. Assemble the Salad:

  • Add the cooled pasta and edamame to the bowl with the vegetables and dressing.
  • Stir well to combine all ingredients.

7. Serve:

  • Divide the pasta salad among plates or bowls.

Enjoy your delicious meal of Chilled Lime-Peanut Pasta Salad with Veggies

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