E A T | FA S T & F L AV O R F U L
Noodles from the East
Broaden your noodle repertoire with these four flavor-filled, Asian-inspired dishes that are a cinch to prepare—and some are gluten-free, too! B Y G E N E V I E V E D O L L
USE ANY EXTRA SAUCE AS A DIP FOR RAW VEGETABLES, OR WHISK IN ADDITIONAL SESAME OIL AND USE AS A SALAD DRESSING.
Udon Noodles with Chicken, Bok Choy and Almond Sauce Soft and chewy, udon is a Japanese wheat noodle, neutral in flavor. It makes an excellent blank canvas to showcase this rich, umami almond sauce. SERVES 4 SAUCE ¾ cup almond butter ¼ cup tamari ¼ cup lime juice ¼ cup water 2 medium garlic cloves, minced 2 tablespoons minced ginger 1 tablespoon toasted sesame oil 1 tablespoon rice wine vinegar 1 teaspoon maple syrup
30
SPRING 2018 | LIVE NATURALLY
¼ teaspoon red pepper flakes ¼ cup sesame oil 1 (13-ounce) bag udon noodles 1½ tablespoons coconut oil 1 pound boneless chicken breast, thinly sliced (about ¼ inch) ½ teaspoon salt 1 pound baby bok choy, 1-inch slices
DIRECTIONS 1. In a medium bowl, whisk together all sauce ingredients with exception of ¼ cup sesame oil, until smooth. Whisking constantly, slowly drizzle in sesame oil to emulsify. Season to taste. 2. Bring a medium pot of water to boil. Add udon noodles; stir to separate. Simmer uncovered about 5 minutes, until tender. 3. Meanwhile, in a large saucepan over medium-high heat, melt coconut oil. Add chicken and salt; sauté 5–7 minutes, until lightly browned and cooked through. Add bok choy, and sauté about 4 minutes, until softened. 4. Drain noodles, and rinse with cold water. 5. Serve chicken and bok choy over a mound of noodles; drizzle generously with almond sauce. PER SERVING: 844 CAL; 30G PROTEIN; 47G FAT; 88G CARB (6G SUGARS); 2,013MG SODIUM; 6G FIBER
