Peanut Chicken Noodle Soup

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These last few dishes I’ve made fall into the category of “trying something a little different.” This was a slightly different take on chicken noodle soup with the addition of peanut butter and the use of udon noodles. I am happy to report that it turned out to be better than expected. Everyone loved it. The only downside was that you almost (pretty much) had to use a fork to eat the noodles as they just wouldn’t stay on the spoon.

It was pretty simple to put together although I had previously shredded a rotisserie chicken so that part was pretty easy to accomplish. And since I needed to use up all the chicken, I used more than just the breast meat. I did substitute plain water for the chicken stock as I found out I didn’t have any (any!) when I went to make this. You do have to make this in steps as you need the water from the noodles to finish the dish but you can get a lot of the prep work done while the noodles cook. Speaking of the noodles, I used two packages of brown rice udon noodles which equaled about 16 ounces of noodles rather than 14 ounces. But, I didn’t know where I was going to find fresh udon noodles and that is how the package size worked out.

I also left out the cilantro, Serrano chile and Sriracha.

Recipe taken from the June 2013 issue of Cooking Light magazine

14 ounces fresh, uncooked udon noodles
1/2 cup unsalted chicken stock
3 tbsp creamy peanut butter
1/2 tsp salt
1/2 tsp ground black pepper
1 (13.5 ounce) can of coconut milk
3 cups shredded skinless, boneless rotisserie chicken breast
3 cups thinly sliced Napa cabbage
1/4 cup fresh cilantro leaves
1 small Serrano chile, thinly sliced
2 tbsp Sriracha

Cook noodles according to the package. Drain in colander over a bowl, reserving two cups of the cooking liquid.

Heat stock and next four ingredients in a large pot over medium-low heat.

Add cooking liquid and chicken to the milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and Serrano. Serve with Sriracha.

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