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Categories:
thin rice noodles chicken breasts baby carrots cucumber sesame seeds sriracha sauce butter sauce peanut butter milk soy sauce balsamic vinegar brown sugar sesame oil fresh ginger
Viewed: 33 - Published at: 9 years agoIngredients
- 1 bunch thin rice noodles or 2 ounces rice noodles
- 2 ounces chicken breasts
- 1/3 cup baby carrots, cut into strips
- 1/3 cup cucumber, cut into strips
- sesame seeds
- sriracha sauce (optional)
- For the peanut butter sauce
- 1 tablespoon peanut butter
- 2 tablespoons milk
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon balsamic vinegar
- 1 teaspoon brown sugar
- 2 teaspoons sesame oil
- 1/4 ounce fresh ginger, minced
Method
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!
