Peanut Chicken Noodle Soup

If you can't find udon, substitute 6 ounces uncooked spaghetti. Yield: Serves 6 (serving size: about 1 1/4 cups soup and 1 teaspoon sriracha)
Photo by Dianne M.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 14

    ounces uncooked fresh udon noodles

  • 1/2

    cup unsalted chicken stock

  • 3

    tablespoons reduced-fat creamy peanut butter

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    (13.5-ounce) can light coconut milk

  • 3

    cups skinless, boneless rotisserie chicken breast (about 15 ounces)

  • 3

    cups thinly sliced napa cabbage

  • 1/4

    cup fresh cilantro leaves

  • 1

    small serrano chile, thinly sliced

  • 2

    tablespoons Sriracha (hot chile sauce)

Directions

Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid. Heat stock and next 4 ingredients in a saucepan over medium-low heat. Add cooking liquid and chicken to milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and serrano; serve with Sriracha. Cooking Light June 2013 Nutritional Information: Amount per serving Calories: 293 Fat: 10.9g Saturated fat: 4.6g Monounsaturated fat: 3.3g Polyunsaturated fat: 1.5g Protein: 25.1g Carbohydrate: 25.6g Fiber: 2.1g Cholesterol: 73mg Iron: 1.7mg Sodium: 656mg Calcium: 43mg

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