Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons

Photo: Jonny Valiant; Styling: Sara Quessenberry

Yield: Serves 4
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 724
  • Protein: 54g
  • Carbohydrate: 56g
  • Sugars: 5g
  • Fiber: 4g
  • Fat: 33g
  • Saturated fat: 7g
  • Calcium: 49mg
  • Iron: 3mg
  • Sodium: 1210mg
  • Cholesterol: 124mg

Ingredients

  • 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

Preparation

  1. 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.
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