No-Cook Peanut Chicken Noodles

By nlhartman

From GH magazine

Ingredients

• Thin rice noodles 7-8 oz pkg
• Cooked chicken breast, shredded, 2cups
• 1/3 c peanut butter and rice vinegar
• 1/4 c soy sauce
• 2T water
• 1 T Sriracha
• 1/4 t salt
• 1 c shelled edamame, thawed
• 2 large carrots, coarsely grated
• 1/4 c cilantro, chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place noodles in large bowl, cover with boiling water and let soak until tender, 7-9 min

Step 2

Meanwhile in large bowl, whisk together peanut butter and vinegar, soy sauce, water, Sriracha and salt. Add noodles and toss to coat, adding more water 1 T at a time if noodles seem dry

Step 3

Fold in edamame, carrots, and cilantro. Toss to combine. Top with chopped roasted peanuts and additional cilantro if desired