Peanut Noodle Bowls with Chicken

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.