Chicken Noodle Bowl with Peanut-Ginger Sauce
By jeknudson
Rate this recipe
4.3/5
(7 Votes)
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
Details
Adapted from myrecipes.com
Preparation
Step 1
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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