2chipotle chiles in adobo saucefrom 7-oz can, seeded, chopped
1teaspoonadobo sauce from can of chiles
1⁄4 cup chopped fresh cilantro
2mediumcarrotscut into julienne (matchstick) strips
1mediumred bell peppercut into julienne (matchstick) strips
1package8 to 10 oz Chinese curly noodles
2tablespoonschopped peanuts
Instructies
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.