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.
A couple reviews said it needed more peanut butter so I put in about 2x the amount. I also put Sriracha in the soup. I used chopped green chilis because I had them at home. It was really hearty and filling and I had leftovers for days. I had to put more broth in since the noodle absorbed so much, but it was delicious as leftovers too.
Not as flavorful as we had hoped, especially given all the heat and yummy ingredients. We could barely taste either the coconut milk or the peanut butter. CL's Peanutty Noodles (May 2000) and Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms (October 2010) are both way better, in our opinion!
This soup was surprisingly good - I don't typically use coconut milk and didn't know what to expect! I used homemade chicken stock, leftover roasted chicken and some whole wheat soba noodles which I had on hand. The broth was very tasty, and the leftovers (as more "noodles" than "soup") worked well for lunch the next day. The meal came together in just a few minutes, which made it perfect for a weeknight - I'd definitely enjoy this again!
This was a good dish, but I made several modifications. I added the chili's to the broth recipe as it was cooking and used 3 instead of one (we love spicy food though). I used rotisserie chicken as suggested, but next time I will just boil chicken breast and shred them to add, as I didn't think the precooked chicken really saved me any time and didn't add additional flavor to the soup. I also used a gluten free brown rice spaghetti noodle, as udon noodles aren't gluten free. Next time I will also add more peanut butter than what was called for. A very tasty soup!
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