Chipotle-Peanut-Noodle Bowls
4 servings
Equipment
Ingredients
- 1 ⁄2 cup creamy peanut butter
- 1 ⁄2 cup apple juice
- 2 tablespoons soy sauce
- 2 chipotle chiles in adobo sauce from 7-oz can, seeded, chopped
- 1 teaspoon adobo sauce from can of chiles
- 1 ⁄4 cup chopped fresh cilantro
- 2 medium carrots cut into julienne (matchstick) strips
- 1 medium red bell pepper cut into julienne (matchstick) strips
- 1 package 8 to 10 oz Chinese curly noodles
- 2 tablespoons chopped peanuts
Instructions
- In large bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth.
- Stir in cilantro; set aside.
- In 2-quart saucepan, heat 4 cups water to boiling.
- Add carrots and bell pepper; cook 1 minute.
- Remove from water with slotted spoon.
- Add noodles to water; cook and drain as directed on package.
- Add noodles to peanut butter mixture; toss.
- Divide noodles among 4 bowls; top with carrots and bell pepper.
- Sprinkle with peanuts.
Notes / Tips / Wine Advice:
To save the rest of the chiles in adobo sauce for other uses, spoon the chiles and sauce into a resealable plastic freezer bag, flatten to a thin layer and freeze. To use, just break off the amount you need; freezing makes them a bit milder, so you may need more.
Nutritional Information
Calories: 480 kcal
