Spicy Asian Noodle Bowls Recipe

Spicy Asian Noodle Bowls Recipe photo by Taste of Home

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Thai peanut sauce has quite the kick in this bowl of spicy goodness. Serve with milk. You’ll be glad you did. —Alicia Vilbaum, Flagstaff, Arizona

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Spicy Asian Noodle Bowls Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

8 ounces thick rice noodles
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) whole baby corn, drained
1 cup frozen peas
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1 cup Thai peanut sauce, divided

Directions

Cook noodles according to package directions.
Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce. Yield: 4 servings.

Nutritional Facts 1 serving equals 538 calories, 18 g fat (3 g saturated fat), 63 mg cholesterol, 1,410 mg sodium, 60 g carbohydrate, 6 g fiber, 35 g protein.

Originally published as Spicy Asian Noodle Bowls in Simple & Delicious December/January 2012, p89