Peanut Noodles With Chicken

Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons
  Jonny Valiant
Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

1
8-ounce package thin rice noodles or sticks
1
2- to 2 1/2-pound rotisserie chicken
1
carrot
1
seedless cucumber
1/2
cup
creamy peanut butter
2
tablespoons
low-sodium soy sauce

Directions

  1. Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
  2. Meanwhile, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of carrot and cucumber.
  3. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
  4. Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories 724
  • Fat 33 g
  • Sat Fat 7 g
  • Cholesterol 124 mg
  • Sodium 1,210 mg
  • Protein 54 g
  • Carbohydrate 56 g
  • Sugar 5 g
  • Fiber 4 g
  • Calcium 49 mg
What does this mean? See Nutrition 101.