Asian-Style Chicken Noodle Soup

This chicken soup is loaded with rice noodles and veggies and flavored with soy and Sriracha and a little peanut butter as the secret ingredient.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4
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Kosher salt

6 ounces thin rice noodles (vermicelli)

4 cups low-sodium chicken broth

1/2 cup smooth peanut butter

2 tablespoons soy sauce

2 tablespoons Sriracha

1 large boneless, skinless chicken breast, sliced crosswise 1/4-inch thick (about 12 ounces)

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 cup loosely packed roughly chopped fresh cilantro (from 1 medium bunch)

2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)

1 romaine heart, thinly sliced (about 3 cups

[For Serving:] Lime wedges


  1. Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  2. Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.