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Gluten-Free Asian Peanut Noodles – FULL CAL

Asian Peanut Noodles – FULL CAL

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Course: Main Meals
Keyword: Week 11
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 1 serving
Calories: 642kcal


  • 4 oz chicken breasts
  • tsp sesame oil
  • cups zucchini spiralized
  • 1 cup carrot spiralized
  • cup coconut milk canned
  • 2 tbsp powdered peanut butter
  • 2 tbsp gluten free soy sauce
  • 1 tsp garlic minced
  • 2 tsp ginger minced
  • ½ tsp red pepper crushed
  • 2 tsp brown sugar Swerve 
  • 1 tbsp lime juice
  • 2 tbsp cilantro chopped
  • 1 tbsp peanuts chopped
  • 1 lime wedge


  • HEAT the sesame oil in a large pan over medium-high heat.
  • BROWN the chicken breast in the sesame oil for 3-4 minutes on each side then remove from the pan.
  • REDUCE heat to medium-low and add the coconut milk, powdered peanut butter, gluten free soy sauce, garlic, ginger, crushed red pepper, brown sugar Swerve, and lime juice. Whisk until smooth.
  • RETURN the chicken to the pan and simmer in the sauce for 5 minutes.
  • TRANSFER the chicken breast to a cutting board and slice thinly.
  • ADD the spiralized zucchini and carrot to the pan and simmer for 3-4 minutes, until tender.
  • TOP the noodles with the sliced chicken breast and garnish with chopped cilantro, chopped peanuts, and a lime wedge.


Calories: 642kcal | Carbohydrates: 35g | Protein: 36g | Fat: 40g | Fiber: 8g | Net Carbs: 27g