Thursday: Chicken & Peanut Noodle Bowl
Got 20 minutes? You’ve got dinner that doesn’t taste like leftovers at all. The chopped peanuts are optional as they are a pain – we just happen to be big baseball fans and always seem to have them around. Please don’t use cocktail peanuts. TIP: I've made this with almond butter too - tasty!
Serves: 4 Prep: 10 Cooking: 10
12 oz soba or rice noodles (vermicelli or spaghetti is great too)
1 teaspoon salt
1/3 cup thinly sliced green onions
2 tablespoons thin red bell pepper strips
1 carrot, shredded or grated
1 cup sliced cooked chicken
½ cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon cider vinegar
Dash of Sriracha
1 cup pea shoots
1 cup mung bean sprouts
1 teaspoon rice vinegar
1 teaspoon sesame oil
Chopped peanuts, optional
Set a pot of water with 1 teaspoon salt to boil.
Meanwhile slice green onions, bell pepper, carrots and chicken.
Cook noodles according to package directions. Vermicelli or spaghetti will take longer than soba or rice noodles.
In a medium bowl, whisk together peanut butter, soy sauce, vinegar, and Sriracha. Set aside.
Remove 1 cup of the boil water from the noodles.
Drain cooked noodles and add to the bowl with peanut sauce.
Toss to coat, adding some of the boiling liquid as needed.
In a small bowl, pea shoots and bean sprout with oil and vinegar.
Next move is your call. You can either fold the green onions, bell pepper, carrots and chicken into the noodles or place on top.
Divide evenly between four bowls and top with chopped peanuts (optional), shoots and sprouts.