Ingredients
6
6 servings
- •1 (9 ounce) package dried udon noodles
- •½ cup chicken broth
- •1 ½ tablespoons minced fresh ginger root
- •3 tablespoons soy sauce
- •3 tablespoons peanut butter
- •1 ½ tablespoons honey
- •2 teaspoons chili oil
- •3 cloves garlic, minced
- •1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
- •1 red bell pepper, thinly sliced
- •¼ cup green onions, chopped
- •¼ cup chopped peanuts
- •¼ cup chopped fresh cilantro
Instructions
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutritional Facts
Per 6 servings
- Calories: 422
- Carbohydrate: 34g
- Fat: 16g
- Fiber: 2g
- Protein: 34g
- Sugar: 6g
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