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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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.

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  • dynagirl
    Jun 22, 2013

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