Peanut Chicken Noodle Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

14 ounces uncooked fresh udon noodles

1/2 cup unsalted chicken stock

3 tablespoons reduced-fat creamy peanut butter

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (13.5-ounce) can light coconut milk

3 cups skinless, boneless rotisserie chicken breast (about 15 ounces)

3 cups thinly sliced napa cabbage

1/4 cup fresh cilantro leaves

1 small serrano chile, thinly sliced

2 tablespoons sriracha (hot chile sauce)

Directions:

1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.
2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.
3. Add cooking liquid and chicken to 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.

By RecipeOfHealth.com