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Here's A Low-Carb Veggie Noodle Dish To Make For Dinner

And did I mention the sauce is made of peanut butter?

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Here's an easy carrot noodle recipe that's healthy, quick, and perfect for a weeknight dinner.


Carrot Noodles with Chicken and Peanut Sauce

Servings: 2

Recipe by Christine Byrne


4 medium carrots, peeled

1 tablespoon unseasoned rice vinegar

2 tablespoons soy sauce (or tamari, if you're gluten-free)

2 tablespoons creamy peanut butter

1 tablespoon canola oil

4 scallions, whites thinly sliced, greens cut in 1-inch pieces

8 ounces cooked chicken, skin removed, shredded

ΒΌ cup cilantro leaves, roughly chopped


1. Use a spiralizer to spiralize the peeled carrots into "noodles". If you don't have a spiralizer, you can use a vegetable peeler to shave the carrots into ribbons, but it won't be exactly the same.

2. In a small bowl, stir together rice vinegar, soy sauce, and peanut butter to make the peanut sauce. Set aside.

3. Heat canola oil in a medium skillet over medium heat. Add the carrot noodles and season with salt. Cook, stirring often, just until the carrots start to soften, about 2 minutes. Add the scallions and cook, stirring, just until the scallion whites start to soften, about a minute. Add the chicken and peanut sauce and cook, stirring, until the chicken is hot and everything is coated in sauce. Add cilantro, stir together, and remove the noodles from the heat.

4. Serve immediately, with extra cilantro, if you want.