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Spicy Asian Noodle Bowls

 Spicy Asian Noodle Bowls
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
4 ServingsPrep/Total Time: 25 min.

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.

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Spicy Asian Noodle Bowls (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer