Peanut Chicken Noodle Soup

By Heritage330

Mary Drennen, Cooking Light

JUNE 2013

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

Servings 6
Adapted from myrecipes.com

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.