In these Shredded Chicken Noodle bowls, rotisserie chicken and veggies get dressed up with a gingery Peanut Sauce. The perfect summer lunch!
Shredded Noodle Bowls
Makes 4 servings
Ingredients
- 8 cups boiling water
- 2 tablespoons rice vinegar
- 1 tablespoon kosher salt
- 1 (8-ounce) package vermicelli noodles
- 3 cups shredded rotisserie chicken
- ⅔ cup thinly sliced cucumbers
- ½ cup matchstick carrots
- ½ cup thinly chopped green onion
- ⅓ cup thinly sliced radish
- Peanut Sauce (recipe follows)
- 2 tablespoons chopped roasted salted peanuts
- Garnish: chopped green onion
Instructions
- In a large heatproof bowl, carefully place 8 cups boiling water. Stir in rice vinegar and salt. Add noodles, cover, and let stand until softened, about 5 minutes. Drain noodles, and divide among serving bowls. Divide chicken, cucumber, carrot, green onion, and radish among bowls. Drizzle each serving with 2 tablespoons Peanut Sauce, and top with chopped peanuts. Serve with remaining Peanut Sauce. Garnish with green onion, if desired.
Peanut Sauce
Makes about ¾ cup
Ingredients
- 4 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1 clove garlic, grated
- 1 tablespoon water
- 1 tablespoon soy sauce
- 2 teaspoons ground ginger
- 1½ teaspoons fish sauce
- 1 teaspoon hot sauce
Instructions
- In a medium bowl, whisk together peanut butter, honey, oil, lime zest and juice, garlic, 1 tablespoon water, soy sauce, ginger, fish sauce, and hot sauce until smooth.
