Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Real Simple magazine. We like to add red pepper flakes and top with crumbled peanuts. It is also good with pea pods and cilantro Ingredients:
8 ounces thin rice noodles |
1 rotisserie-cooked chicken (rotisserie) |
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.
3. Use a vegetable peeler to make long strips of the carrot and cucumber.
4. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
5. Divide the noodles, chicken, carrot, and cucumber among 4 bolws. Drizzle with the dressing.
|
|