Chicken Noodle Bowl with Peanut-Ginger Sauce

- Photo: Greg Dupree; Styling: Caroline M. Cunningham
Photo: Greg Dupree; Styling: Caroline M. Cunningham

Make the dressing and prep the veggies the day before, and dinner will be on the table in minutes.

Hands-on time: 20 minutes
Total time: 20 minutes
Yields: Serves 6



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


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.


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