Peanut Butter Chicken Noodles With Carrot Cucumber Ribbons Recipes

PEANUT BUTTER CHICKEN NOODLES WITH CARROT & CUCUMBER RIBBONS

Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons image

From Real Simple magazine. We like to add red pepper flakes and top with crumbled peanuts. It is also good with pea pods and cilantro

Provided by Juliawiggins

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces thin rice noodles
1 rotisserie-cooked chicken (rotisserie)
1 carrot
1 seedless cucumber
1/2 cup creamy peanut butter
2 tablespoons low sodium soy sauce

Steps:

Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
Meanwhile, using your fingers, shred the chicken meat, discarding the skin and bones.
Use a vegetable peeler to make long strips of the carrot and cucumber.
In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
Divide the noodles, chicken, carrot, and cucumber among 4 bolws. Drizzle with the dressing.

Nutrition Facts : Calories 775.6, Fat 37, SaturatedFat 9.1, Cholesterol 131.6, Sodium 685.8, Carbohydrate 58.5, Fiber 3.7, Sugar 5.1, Protein 52

CARROT NOODLES WITH SPICY PEANUT DRESSING

Carrot Noodles with Spicy Peanut Dressing image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

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