Gluten-Free Peanut Noodles
This recipe is compliments of my talented mama friend and clean-eating recipe discoverer, Victoria. Her Healthy Meal Plan blog was SUCH a lifesaver during the nutrition challenge and I still use it as my go-to when I’m running low on clean meal ideas every week.
These noodles in particular have become, hands down, my new favorite meal. Had I known about this recipe when I was five, anyone who asked what my favorite food was would have gotten this answer. The sauce alone could be eaten as a soup (and admittedly, my husband caught me eating it with a spoon… once… #noshame #noregrets).
I use gluten-free brown rice noodles (the Annie Chung brand) and honestly cannot see or taste the difference between these clean noodles and regular ones once cooked. In addition to all the wonderful veggies Victoria’s recipe calls for, I usually toss in some zucchini and broccoli too. Also, the recipe is just as good without the chicken so it’s definitely vegetarian friendly as well.
Annnd… lastly, the dish is equally delicious cold as it is warm… so it makes for excellent leftovers the next day.
The full recipe is on Victoria’s blog under “Week 5, Tuesday.” And while you’re over there, you might as well grab a few other recipes for the week. 🙂 I also highly recommend the Curried Farro Salad with Garbanzo Beans and Mexican Sweet Potato and Black Bean Salad.
Eat well and be well, mamas!