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Chipotle-Peanut Noodle Bowls
These quick noodle bowls combine chewy Chinese curly noodles with a smoky, spicy peanut sauce. The sauce gets its complex flavor from creamy peanut butter mixed with sweet apple juice and fiery chipotle chiles in adobo. It makes a fast and satisfying weeknight dinner that comes together in minutes. Crisp blanched carrots and red bell peppers add a fresh crunch, while chopped peanuts provide a savory finish.
Ingredients
- ½ cup creamy peanut butter
- ½ cup apple juice
- 2 tablespoons soy sauce
- 2 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped
- 1 teaspoon adobo sauce from can of chiles
- ¼ cup chopped fresh cilantro
- 2 medium carrots, cut into julienne strips
- 1 medium red bell pepper, cut into julienne strips
- 1 package (8 to 10 oz) Chinese curly noodles
- 2 tablespoons chopped peanuts
Instructions
- 1Whisk the peanut butter, apple juice, soy sauce, chopped chipotle chiles, and adobo sauce together in a large bowl until smooth. Stir in the chopped cilantro and set the sauce aside.
- 2Bring four cups of water to a boil in a medium saucepan. Drop in the julienned carrots and red bell pepper, cooking for just one minute until slightly tender. Scoop the vegetables out with a slotted spoon and set them aside. Place the Chinese curly noodles into the same boiling water, then cook and drain them according to the package directions.
- 3Transfer the warm, drained noodles into the bowl with the peanut sauce and toss well to coat. Portion the saucy noodles evenly into four bowls. Arrange the cooked carrots and bell peppers on top of each serving, then finish with a sprinkle of chopped peanuts.