- 12 ounces noodles (Soba or thick spaghetti)
- 2 tablespoons chicken base (I use Better Than Bullion, see note**)
- 1 tablespoon butter
- 1 red pepper, finely diced
- 6 green onions, sliced thinly
- 1 large carrot, diced
- 1 large clove of garlic, pressed through a garlic press
- pinch of salt
- 3 tablespoons creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 1 tablespoon Sriracha (or less if you want less spicy)
- 2 cups shredded or cubed rotisserie chicken
- 1/2 cup chopped roasted, salted peanuts
- Fill a large pot with water and add chicken base. Bring to a boil and stir to dissolve.
- Cook noodles according to directions in the broth.
- While the noodles are boiling, sauté the red pepper, green onions, carrot, and garlic in butter for 2-3 minutes on medium high heat. You just want to soften them slightly, and release the flavors of the garlic and onions. Add a pinch of salt and set aside.
- When the noodles are done, drain most of the broth, but reserve about 3/4 cup in the pan with the noodles. Add the peanut butter, soy sauce, and Sriracha and stir to dissolve into the broth. The sauce will thicken as it sits.
- Mix in the chicken, and top with chopped peanuts and additional green onions if desired.
*adapted from Dinnerthendessert **I use a chicken base called Better Than Bullion which is like a concentrated chicken broth in the form of a paste. You can also crush up a chicken bullion cube in a couple tablespoons of boiling water.
- Serving Size: 1 Serving
- Calories: 538
- Sugar: 4.9g
- Sodium: 1143mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16.8g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 3.8g
- Protein: 46g
- Cholesterol: 120mg