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Food and Recipe Spicy Asian Noodle Bowls

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 21, 2015.

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    • 8 ounces thick rice noodles
    • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
    • 1 tablespoon sesame oil
    • 1 can (8 ounces) sliced water chestnuts, drained
    • 1 can (8 ounces) baby corn, drained
    • 1 cup frozen peas
    • 1/8 teaspoon salt
    • 1/8 teaspoon dried basil
    • 1/8 teaspoon pepper
    • 1 cup Thai peanut sauce, divided
    • cilantro or parsley sprigs, to garnish


    1. Cook noodles according to package directions.
    2. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.
    3. Add the water chestnuts, corn, peas, salt, basil and pepper and heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
    4. Drain noodles and divide among four bowls. Spoon 2 tablespoons peanut sauce over each bowl and toss to coat the noodles. Top with chicken mixture. Drizzle with remaining peanut sauce and garnish with cilantro or parsley.
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