Peanut Chicken Noodle Soup

Photo: Johnny Autry; Styling: Cindy Barr
If you can't find udon, substitute 6 ounces uncooked spaghetti.

Yield:

Serves 6 (serving size: about 1 1/4 cups soup and 1 teaspoon sriracha)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Mary Drennen,

June 2013