This is another delicious Weight Watcher’s recipe, one of many that I have posted over the past two years as I am a Lifetime Member of this organization. Yes, two years with my food blog and this is my 650th post so today is a real celebration for me. There is actually more recipes as I often will include 2 and up to 9 recipes under 1 post such as Appetizer Roll-ups Nine Ways. For example, I might include a Weight Watcher’s version, a slow cooker version and just a regular version all in one post. There is a little of everything!
For a long time it was important to get all of the recipes I have made over the years transferred to my new blog, well not all as some were not that good! I had to remake each recipe with any adjustments, take pictures (just last year I invested in a new Nikon camera and have lots to learn about taking food pictures), do lots of taste tests and finally type up and publish a readable, correct recipe to the best of my ability. Of course I had to continue to add new ones and sometimes replace old ones or combine new ideas with the old.
Until recently I was not actively interested in or participating very much in the “social” side of having a blog. I am overwhelmed with the number of views I get which is amazing but not so many “likes” or comments. So, when Angie, The Novice Gardener, organized a Fiesta Friday party every week I knew I needed to sign up and take my blog a step further. In the past month it has been a lot of fun meeting new bloggers, reading about their interests, giving and getting feedback on the posts we publish and sharing in this special weekly celebration. As Martha says, “This is a good thing”.
I also want to celebrate my first beautiful robin in my wintery backyard that I saw yesterday. This is a good sign that Spring is on its way.
This yummy recipe yields 3 servings and is worth 9 PointsPlus per 1-1/2 cups. It is really good with all of the veggies and peanut butter sauce; light and tasty.
Peanut Soba Noodles
- 1/4 lb. dried soba noodles
- 1 tbsp. creamy peanut butter (the product I used is reduced fat)
- 1 tbsp. low sodium soy sauce
- 2 tsp. dark sesame oil
- 2 tsp. seasoned rice vinegar
- 1/8 tsp. red pepper
- 1/2 small garlic clove, minced (I added a whole one as I like garlic)
- 1-1/2 cups chicken breast, cooked and cut up (you could always leave the meat out and just do veggies)
- 1/3 cup julienne pickling cucumber (I used zucchini)
- 1/3 cup julienne cut red bell pepper
- 1/4 cup julienne cut carrots
- 1/4 cup snow peas, thinly sliced (I added this)
- 2 tbsp. green onion, sliced
- 2 tbsp. peanuts, chopped
- cilantro leaves (optional)
Cook soba noodles according to package directions, omitting any salt or fat. They are very good for you and only containing organic wheat flour, organic buckwheat flour and water. While the noodles are cooking, combine the peanut butter and next 5 ingredients in a small bowl, stirring with a whisk until smooth.
Drain noodles and rinse under cold water; drain. I like to microwave the snow peas, zucchini and carrots first before assembling the salad. Combine the noodles, cooked chicken and next 4 (or 5 if you add snow peas) ingredients in a medium bowl. Drizzle with the peanut butter sauce; toss gently to coat. Sprinkle with peanuts and garnish with fresh cilantro if desired. Serve immediately or cover and chill.
For another recipe go to Weight Watcher’s Asian Sesame Noodles.