Udon noodles in satay sauce

• 3 packages Fresh Udon Noodles House of Asia
• 30 ml House of Asia Dark Soy Sauce
• 35 gr Kanokwan Red Curry Paste
• 200 ml Light coconut milk 11% Kara
• 300 g chicken breast meat, diced
• 240 g red pepper cut into strips
• 100 g fresh spinach
• 40 g of peanut butter
• 30 ml lime juice
• 40 g of erythritol
• 40 g wheat flour
• 80 ml of water
• 30 g chives
• 10 g sesame
• 10 g olive oil
• 7 g chicken spice

1. Season the meat with chicken seasoning and dredge it in flour.
2. Cook the udon noodles according to the package instructions. Pour 80 ml of the pasta water into a glass. Then drain the noodles and rinse with cold water.
3. In a large bowl, add the red curry paste, soy sauce, lime juice, erythritol, peanut butter, coconut milk, and the pasta cooking water. Mix thoroughly.
4. Sauté the peppers in a pan with olive oil for 5-6 minutes. Then remove from the pan.
5. Add the chicken to the pan and cook for 6-7 minutes, then add the spinach and cook for another 2-3 minutes. Add the bell peppers, cooked pasta, and the prepared sauce. Mix thoroughly.
6. Place a serving on a plate. Sprinkle with chopped chives and sesame seeds. Enjoy!

PS One serving contains 676 kcal, including 40g of protein, 20g of fat and 85g of carbohydrates.