Asian noodles are one of my favorite ways to whip together a quick lunch for myself when there aren’t any leftovers. I love the flavors of the soy sauce, chili sauce and sesame oil combined with the rich and spicy garlic. My favorite part of these noodles is how easy they are to put together. I used buckwheat noodles in this recipe, but you can use any type of noodle you want. I will frequently use a gluten free spaghetti noodle, because it’s what I have on hand. Add more of your favorite vegetables and even toss in some leftover chicken breast to add more protein to the dish. The dark noodles, bright and cute pepper rings and tender zucchini noodles are perfectly seasoned. It’s a delicious meal that’s ready in no time!
|2 people||2 minutes|
These noodles are so simple to make, but they are so delicious! The sweet chili sauce adds a little heat to the dish, while the soy sauce and sesame oil adds the Asian flavor. The bright peppers and tender zucchini noodles make this even more delicious and beautiful.
Entire recipe makes 4 servings
Serving size is about 2 cups
Each serving = 5 Smart Points
<strong>PER SERVING:</strong> 370 calories; 8g fat; 1.4g saturated fat; 63 carbohydrates; 14g sugar; 13g protein; 8g fiber