Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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, using your fingers, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of the 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.
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