Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons

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.