Prep/Total Time: 30 min.
2 cups: 444 calories, 13g fat (2g saturated fat), 56mg cholesterol, 1270mg sodium, 48g carbohydrate (6g sugars, 2g fiber), 34g protein.
1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Halved cucumber slices and chopped peanuts, optional
1. For sauce, whisk together the first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well.
2. In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.
3. In the same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Test Kitchen tips
This recipe can be made with angel hair pasta or thin spaghetti. Cook according to package directions for al dente, rinse with cold water, then drain. Add to the chicken mixture as directed.
These noodles are lightly coated with sauce. For more peanut flavor or creamier sauce, increase the peanut butter by 1 to 2 tablespoons.
If you don’t have molasses, the same amount of honey or brown sugar can be used instead.