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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.
  2. Thanks for sharing :)
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