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CHICKEN - Peanut Noodles with Chicken and Carrots
Nb persons: 4
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| Ladies Home Journal Peanut Noodles with Chicken and Carrots Makes: 4 servings Ingredients | |
| 1 8 ounce package | soba, (buckwheat) noodles |
| 1 1/2 cups (10 oz) | shredded cooked chicken |
| 2 | carrots, shredded |
| 1 | red bell pepper, thinly sliced |
| 4 | scallions, white and green parts thinly sliced |
| 3 tablespoons | chopped mint or cilantro |
| 1/2 cup | smooth peanut butter |
| 1/3 cup | low-sodium chicken broth |
| 2 tablespoons | low-sodium soy sauce |
| 2 tablespoons | rice wine vinegar |
| 2 teaspoons | Asian hot chili sauce |
| 1 teaspoon | grated fresh ginger |
| 1/4 cup | peanuts, coarsely chopped |
Directions
1. Cook noodles according to package directions; rinse with cold water.
2. In a bowl, gently toss together noodles, chicken, carrots, bell pepper, scallions and chopped herb.
3. Whisk together the peanut butter, broth, soy sauce, vinegar, chili sauce and ginger until smooth; add more broth to make mixture loose, if needed. Stir some dressing into the noodle salad and top with peanuts. Serve with remaining dressing on the side and extra herbs. Makes 4 servings.
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