2 Serving Dinner

Chili Lime Noodles

Gluten-Free

SERVINGS

PREP & COOK TIME

N/A

CALORIES

280

FAT

CARBOHYDRATES

52g

PROTEIN

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INGREDIENTS

8 oz whole grain rice noodles
Juice of one lime
1/4 cup freshly grated ginger
2 tablespoons tamari
1 tablespoon of sriracha sauce
2 cloves of garlic, minced
1/2 cup fresh cilantro, chopped
4 green onions, trimmed and finely chopped
2 tablespoons of dry roasted peanuts, crushed

Tools: Medium-sized bowl, Large pot to boil water

SERVINGS

PREP & COOK TIME

N/A

CALORIES

280

FAT

CARBOHYDRATES

52g

PROTEIN

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

Bring a large pot of water to a boil, and cook the noodles for 6 minutes until they are al dente. As the noodles cook, place all of the other ingredients (except for the peanuts) in a large bowl and stir well. Note: use your own judgement to decide how spicy you want to make this dish by adjusting the amount of sriracha sauce you include.

When the pasta is al dente, drain well and add to the large bowl. Gently stir well to combine. Crush the peanuts, using a knife to roughly chop them.

Serve cold or at room temperature, garnished with crushed peanuts. Enjoy!