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!
- 6 oz buckwheat noodles
- 8 mini sweet red bell peppers (sliced)
- 1 medium zucchini (sliced into ribbons)
- 1 tsp olive oil
- 4 garlic cloves (minced)
- 4 tbsp soy suace
- 1 tbsp sweet chili sauce
- 1 tsp toasted sesame oil
- 2 tsp rice vinegar
- sesame seeds (for garnish, optional)
Cook the noodles according to package directions. Drain and set aside.
Heat the oil over medium high heat in a large skillet. Sauté the zucchini noodles and garlic for 30 seconds.
Add the noodles to the pan and the remaining ingredients. Toss to coat.
Cook for an additional 1 minute. Serve hot.
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 5 Points*
*based only on ingredients with an SP Freestyle Value
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