Category: Soups

Serves: 6

Ingredients

• 14 oz uncooked fresh udon noodles
• 1/2 cup unsalted chicken stock
• 3 Tbsp reduced fat creamy peanut butter
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 (13.5 oz) can light coconut milk
• 3 cups skinless, boneless rotisserie chicken breast (about 15 oz)
• 3 cups thinly sliced napa cabbage
• 1/4 cup fresh cilantro leaves
• 1 small serrano chile, thinly sliced
• 2 Tbsp Sriracha (hot chile sauce)

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.
2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.
3. Add cooking liquid and chicken to milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and serrano; serve with Sriracha.

Nutrition Facts

Calories 293, Fat 10.9g, Protein 25.1g, Carbohydrates 25.6g, Fiber 2.1g, Cholesterol 73mg, Iron 1.7mg, Sodium 656mg, Calcium 4.3mg