Chicken Noodle Bowl with Peanut-Ginger Sauce

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Have weeknight hankerings for Thai peanut sauce? Make this at-home version, and drizzle it over colorful veggies and shredded rotisserie chicken. Prep the veggies the day before, and dinner will be on the table in minutes.

Chicken Noodle Bowl with Peanut-Ginger Sauce
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
20 mins
Yield:
6 serves

Ingredients

PEANUT-GINGER SAUCE

  • 1/2 cup creamy peanut butter

  • 4 1/2 tablespoons fresh lime juice

  • 3 tablespoons soy sauce

  • 3 tablespoons honey

  • 2 tablespoons peeled and chopped fresh ginger

  • 1 1/2 teaspoons sesame oil

  • 1/4 teaspoon crushed red pepper

  • 3 tablespoons rice vinegar

  • 1/4 teaspoon kosher salt

CHICKEN NOODLE BOWL

  • 8 cups water

  • 2 tablespoons rice vinegar

  • 1 tablespoon kosher salt

  • 6 ounces rice noodles or bean threads

  • 3 cups shredded cooked chicken

  • 3 cups shredded napa cabbage

  • 1 1/2 cups halved and thinly sliced seedless cucumber

  • 1 1/2 cups matchstick carrots

  • 1 1/2 cups thinly sliced red bell pepper

  • 6 tablespoons chopped lightly salted dry-roasted peanuts

Directions

  1. Prepare the Sauce: Process all 9 ingredients in a blender or food processor until smooth.

  2. Prepare the Chicken Noodle Bowl: Microwave water in a large bowl on HIGH 10 minutes. Stir vinegar and salt into boiling water. Add noodles and let stand until softened, about 5 minutes. Drain noodles.

  3. Divide noodles, chicken, cabbage, cucumber, carrots, and bell pepper among 6 bowls. Top each bowl with 1 tablespoon peanuts and 2 tablespoons Peanut-Ginger Sauce. Serve remaining sauce on the side.

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