Peanut Noodle Bowls with Chicken

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 6 to 8 ounces cellophane noodles
  • 1/4 cup creamy peanut butter
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 1 2 -inch piece fresh ginger, peeled and sliced
  • 2 cups chopped rotisserie chicken (skin removed)
  • 1/2 English cucumber, thinly sliced
  • 2 medium carrots, grated
  • 2 cups pea shoots or sprouts, cut into 2-inch pieces
  • 1 red jalapeno or Fresno chile pepper, thinly sliced (remove seeds for less heat)
  • 1 cup chopped fresh cilantro, mint and/or basil
Directions
  • Put the noodles in a large bowl and cover with boiling water; let stand 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.

  • Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.

  • Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

  • Photograph by Ryan Dausch


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