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Ingredients25 m servings 477 cals
Original recipe yields 4 servings
- In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water. Set aside.
- Meanwhile, in medium bowl, beat cooking sauce, peanut butter, lime juice and soy sauce with whisk until smooth; set aside.
- In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Add sauce mixture; heat to boiling, stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until heated through. Sprinkle with peanuts and cilantro. Serve with lime wedges.
- *Eight ounces regular linguine, cooked and drained as directed on package, can be substituted.
- Rice stick noodles are sold in the Asian aisle at your grocery store. There are many different kinds--look for the noodles that look like spaghetti noodles rather than the extra-thin ones.
Per Serving: 477 calories; 19.8 g fat; 43.2 g carbohydrates; 31.3 g protein; 60 mg cholesterol; 712 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe needed a lot of help. As it was written, it was a pile of peanut butter and chicken noodles and no other flavors. I added snow peas, carrots, red peppers, more lime and more soy sauc...