Peanut Noodles with Chicken

July 8, 2013  |  

This dinner comes together easily and best of all, you can have kids help out with prep. Have them pull apart the rotisserie chicken and prepare the sauce while you do the cutting to protect little fingers. Courtesy of Real Simple.

1 8-ounce package thin rice noodles or sticks
1 2- to 2 1/2-pound rotisserie chicken
1 carrot
1 seedless cucumber
1/2 cup creamy peanut butter
2 tablespoons low-sodium soy sauce

1. 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.
2. Meanwhile, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of carrot and cucumber.
3. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
4. Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.

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