Chicken Noodle Bowl with Peanut-Ginger Sauce

By jeknudson

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

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.