- 6
4.5/5
(10 Votes)
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)
Preparation
Step 1
1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.
2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.
3. 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.