Chipotle-Peanut-Noodle Bowls
Time needed
15 min
preparation
+
15 min
cooking
Ingredients
- 1/2 C. creamy peanut butter
- 1/2 C. apple juice
- 2 Tbs. soy sauce
- 2 chipotle chilies in adobo sauce (from 7-oz. can), seeded, chopped
- 1 tsp. adobo sauce (from can of chilies)
- 1/4 C. chopped fresh cilantro
- 4 C. water
- 2 med. carrots, cut into julienne strips
- 1 med. red bell pepper, cut into julienne strips
- 1 8 to 10-oz. pgk. Chinese curly noodles
Directions
In medium bowl, mix peanut butter, apple juice, soy sauce, chilies and adobo sauce until smooth. Stir in cilantro. In 2-quart saucepan, heat water to boiling. Add carrots and bell pepper; cook 1 minute. With slotted spoon, remove carrots and bell pepper from water. Add noodles to water; cook and drain as directed on package. Toss noodles with peanut butter mixture; divide noodles into 4 individual bowls, Top with carrots and bell pepper. Sprinkle with peanuts.
