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Chicken Noodle Bowl with Peanut-Ginger Sauce

Photo: Greg Dupree; Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 6

Make the dressing and prep the veggies the day before, and dinner will be on the table in minutes.

Ingredients

  • PEANUT-GINGER SAUCE
  • 1/2 cup creamy peanut butter
  • 4 1/2 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons peeled and chopped fresh ginger
  • 1 1/2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons rice vinegar
  • 1/4 teaspoon kosher salt
  • CHICKEN NOODLE BOWL
  • 8 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon kosher salt
  • 6 ounces rice noodles or bean threads
  • 3 cups shredded cooked chicken
  • 3 cups shredded napa cabbage
  • 1 1/2 cups halved and thinly sliced seedless cucumber
  • 1 1/2 cups matchstick carrots
  • 1 1/2 cups thinly sliced red bell pepper
  • 6 tablespoons chopped lightly salted dry-roasted peanuts

How to Make It

  1. Prepare the Sauce: Process all 9 ingredients in a blender or food processor until smooth.

  2. Prepare the Chicken Noodle Bowl: Microwave water in a large bowl on HIGH 10 minutes. Stir vinegar and salt into boiling water. Add noodles and let stand until softened, about 5 minutes. Drain noodles.

  3. Divide noodles, chicken, cabbage, cucumber, carrots, and bell pepper among 6 bowls. Top each bowl with 1 tablespoon peanuts and 2 tablespoons Peanut-Ginger Sauce. Serve remaining sauce on the side.