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Peanut Chicken Noodle Soup

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 6 (serving size: about 1 1/4 cups soup and 1 teaspoon sriracha)
If you can't find udon, substitute 6 ounces uncooked spaghetti.

Ingredients

  • 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)

Nutrition Information

  • calories 293
  • fat 10.9 g
  • satfat 4.6 g
  • monofat 3.3 g
  • polyfat 1.5 g
  • protein 25.1 g
  • carbohydrate 25.6 g
  • fiber 2.1 g
  • cholesterol 73 mg
  • iron 1.7 mg
  • sodium 656 mg
  • calcium 43 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.

  2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.

  3. 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.