Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons

May 20, 2023May 20, 20230 0

Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons recipe that is sure to be a crowd-pleaser

by The Chefin Main

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

467

Sugar

Fat

21g

This Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons recipe is an easy and flavorful way to use up leftover rotisserie chicken. The creamy peanut butter sauce is a perfect combination with the rice noodles and fresh vegetables, making it a healthy and enjoyable meal for busy weeknights. The meal is filling and nutritious, providing a satisfying taste while also providing essential nutrients. This recipe can be easily customized by adding other vegetables or protein sources such as shrimp or tofu. Perfect for those who love peanut butter flavor!

Instructions

1.	Cook the rice noodles according to package instructions, then drain and set aside.
2.	Shred the rotisserie-cooked chicken and set it aside.
3.	Use a vegetable peeler to slice the carrot and cucumber into thin ribbons, then set them aside.
4.	In a small bowl, whisk together the peanut butter and low sodium soy sauce to make the sauce.
5.	In a large pan, heat the sauce over medium heat, then add the chicken and stir to coat.
6.	Add the rice noodles to the pan and stir to combine.
7.	Serve the noodles with the carrot and cucumber ribbons on top and enjoy!

PROS

This recipe is an easy and delicious way to use up leftover chicken.

The peanut butter sauce is flavorful while also providing healthy fats and protein.

CONS

This recipe may not be suitable for those with peanut allergies.

HEALTH & BENEFITS

Peanut butter is a good source of protein, healthy fats, and fiber.
Carrots and cucumbers are low in calories and high in nutrients, providing vitamins and minerals such as vitamin C, potassium, and fiber.

	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