Peanut Chicken Noodle Soup

By lovemygolden

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)

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)

Details

Adapted from myrecipes.com

Preparation

Step 1

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