Chipotle Peanut Noodle Bowls Recipes

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PEANUT NOODLE BOWLS WITH CHICKEN



Peanut Noodle Bowls with Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

6 to 8 ounces cellophane noodles
1/4 cup creamy peanut butter
2 tablespoons fish sauce
2 limes, juiced
One 2-inch piece fresh ginger, peeled and sliced
2 cups chopped rotisserie chicken (skin removed)
1/2 English cucumber, thinly sliced
2 medium carrots, grated
2 cups pea shoots or sprouts, cut into 2-inch pieces
1 red jalapeno or Fresno chile, thinly sliced (seeded for less heat, if desired)
1 cup chopped fresh cilantro, mint and/or basil

Steps:

  • Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
  • Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
  • Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams

CHIPOTLE PEANUT NOODLE BOWLS



Chipotle Peanut Noodle Bowls image

Chopsticks ready? These hot noodle bowls are ready in a flash!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1/2 cup creamy peanut butter
1/2 cup apple juice
2 tablespoons soy sauce
2 chipotle chiles in adobo sauce (from 7-ounce can), seeded and chopped
1 teaspoon adobo sauce from can of chiles
1/4 cup chopped fresh cilantro
4 cups water
2 medium carrots, cut into julienne strips (1 1/2 cups)
1 medium red bell pepper, cut into julienne strips
1 package (8 to 10 ounces) Chinese curly noodles
2 tablespoons chopped peanuts

Steps:

  • In medium bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth. Stir in the cilantro.
  • In 2-quart saucepan, heat water to boiling. Add carrots and bell pepper; cook 1 minute. Remove from water with slotted spoon. Add noodles to water; cook and drain as directed on package.
  • Toss noodles with peanut butter mixture; divide noodles among 4 bowls. Top with carrots and bell pepper. Sprinkle with peanuts.

Nutrition Facts : Calories 530, Carbohydrate 74 g, Cholesterol 0 mg, Fat 3, Fiber 7 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg

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