GINGER PEANUT CUCUMBER NOODLES WITH GRILLED CHICKEN

Our new found love for the spiralizer, yeah I know here in FOP we are a little late to the  spiral wagon party, has led to the creating of this vibrant, zesty, and a little spicy bowl of goodness. The mixture of zucchini noodles, shredded carrots, and Lotus Foods Rice Ramen create the perfect base. Since its summer time, grilled chicken that is marinated in The Ginger People Ginger Peanut Sauce and Ginger Beer creates an unforgettable dish.

GINGER PEANUT CUCUMBER NOODLES WITH GRILLED CHICKEN

My perfect weeknight meal is packed with veggies, whole foods that fill me up. PLUS it taste delicious,  made in less than 30 minutes, all while being perfect for the summer months.

Healing meals are about feeding yourself with real foods that are great for you.

Cucumber noodles are easy to make and a perfect way to sneak more veggies into our meals.

This is the perfect fake out take out, and taste amazing cold.

Sesame oil, ginger beer from the ginger people, organic non-gmo peanut butter and sriracha with cut up ginger make the BEST sauce. Light, not to heavy and coats everything perfectly.

Cucumber is hydrating, and crunchy.

If you aren’t feeling the peanut butter, swap it up for almond, cashew or any mellow nut butter you are feeling.

Feel free to garnish with anything, like avocado, scallions, sesame seeds or anything you like.

GINGER PEANUT CUCUMBER NOODLES WITH GRILLED CHICKEN-FOLLOW OUR PASSION

INGREDIENTS FOR DRESSING:

1 inch piece of ginger, grated

1 tablespoon of tamari

1/4 tablespoons of peanut butter

2/3 cup of ginger beer, from The Ginger People

1 tablespoon or more of sriracha

1 tablespoons of sesame oil

OTHER INGREDIENTS:

4 servings of Lotus Foods Rice Noodles

4 cucumbers, spiralized

4 organic chicken breast,  like from Butcher Box

1 cup of Ginger Peanut Sauce, from The Ginger People

1/2 cup of Ginger Beer,  from The Ginger People

2 tablespoons of avocado oil for grilling

scallions, to serve

sesame seeds, to serve

WHAT TO DO:

In a bowl with fitted lid, add the chicken, the ginger peanut sauce and ginger beer. Marinate from 4-6 hours.

Bring a large pot of water to boil.

Preheat oven to 450 degrees.

Preheat griddle pan, oil with the avocado oil.

Cook the chicken on the griddle pan, 6-8 minutes on each side, if needed place in the oven for an extra 5 minutes.

When the water is boiling, add the lotus rice ramen. Cook for about 2-3 minutes.

Rinse in cold water. In the pot add all the ingredients for the sauce. Toss the cooled ramen, cucumber noodles, shredded carrot.

Slice up the chicken.

Serve the noodle, cucumber in a bowl, add the slice chicken and top with any topping you like. Enjoy!

 

Thank you The Ginger People for sponsoring this post. It means so much to  me to work with brands that I love and support Follow Our Passion.  All opinions and text are 100% mine. 

Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

37 Comments
  1. This has my mouth watering! Sounds soo delicious! I am always looking for ways to get some more veggies into my meals so I just might have to try this one out, but maybe without the peanuts because I do not like them to well.

    -Danielle Ruppert // danielleruppert.com

  2. Andrea, you just made my night because I’m obsessed with ginger. I love everything ginger, ginger beer, ginger root, ginger candies, etc. I would love to try this combo. Thanks for sharing!

  3. You make me feel so guilty, I’ve had a spiralizer for years but have only used it a handful of times! But enough about me – I just love the use of the ginger peanut sauce and the ginger beer, what an interesting combination! Looks so yummy!

    1. No don’t, seriously I sometimes wanna use it and i’m like ughhh I don’t wanna wash more haha. SO i totally do a bunch for different recipes.

  4. My spiralizer recently broke 🙁 I totally miss it and have NEVER spiralized cucumber, it sounds great! I’m off to go and buy a new one, love this recipe.

    1. So sorry to hear that. I just got one earlier this year and I am OBSESSED! Fun texture to the cucumber for the salad.

  5. The first recipe I ever tried for zoodles with a peanut based sauce. It completely won me over and I have since experimented with many different sauces. I always go back to this one though it remains my classic.

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