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Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons

Photo: Jonny Valiant; Styling: Sara Quessenberry
Prep time 20 mins
Other time 15 mins
Yield Serves 4


  • 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

Nutrition 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

How to Make It

  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.

    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.

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

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