Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons

Real Simple
Peanut Butter and Chicken Noodles With Carrot and Cucumber RibbonsRecipe
Photo: Jonny Valiant; Styling: Sara Quessenberry
Serves 4


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1 8-ounce package thin rice noodles or sticks
1 2- to 2 1/2-pound rotisserie chicken
1 carrot
1 seedless cucumber
1/2 cup creamy peanut butter
2 tablespoons low-sodium soy sauce


Prep: 20 Minutes
Other: 15 Minutes

1. Place the noodles in a large bowl and cover with hot tap water; let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.

2. Meanwhile, using your fingers, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of the carrot and cucumber.

3. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.

4. Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.

Created date

April 2010

Nutritional Information

Calories 724
Protein 54 g
Carbohydrate 56 g
Sugars 5 g
Fiber 4 g
Fat 33 g
Satfat 7 g
Calcium 49 mg
Iron 3 mg
Sodium 1210 mg
Cholesterol 124 mg