1/2 cup creamy peanut butter
4 1/2 tablespoons fresh lime juice
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons peeled and chopped fresh ginger
1 1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper
3 tablespoons rice vinegar
1/4 teaspoon kosher salt
CHICKEN NOODLE BOWL
8 cups water
2 tablespoons rice vinegar
1 tablespoon kosher salt
6 ounces rice noodles or bean threads
3 cups shredded cooked chicken
3 cups shredded napa cabbage
1 1/2 cups halved and thinly sliced seedless cucumber
1 1/2 cups matchstick carrots
1 1/2 cups thinly sliced red bell pepper
6 tablespoons chopped lightly salted dry-roasted peanuts
How to Make It
Prepare the Sauce: Process all 9 ingredients in a blender or food processor until smooth.
Prepare the Chicken Noodle Bowl: Microwave water in a large bowl on HIGH 10 minutes. Stir vinegar and salt into boiling water. Add noodles and let stand until softened, about 5 minutes. Drain noodles.
Divide noodles, chicken, cabbage, cucumber, carrots, and bell pepper among 6 bowls. Top each bowl with 1 tablespoon peanuts and 2 tablespoons Peanut-Ginger Sauce. Serve remaining sauce on the side.