If you can't find udon, substitute 6 ounces uncooked spaghetti.
14 ounces uncooked fresh udon noodles
1/2 cup unsalted chicken stock
3 tablespoons reduced-fat creamy peanut butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (13.5-ounce) can light coconut milk
3 cups skinless, boneless rotisserie chicken breast (about 15 ounces)
3 cups thinly sliced napa cabbage
1/4 cup fresh cilantro leaves
1 small serrano chile, thinly sliced
2 tablespoons Sriracha (hot chile sauce)
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.
Heat stock and next 4 ingredients in a saucepan over medium-low heat.
Add cooking liquid and chicken to milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and serrano; serve with Sriracha.