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This simple two-step recipe is a Korean twist on popular Thai peanut noodles that comes together in less than 30 minutes, all in one skillet. Cooking rice noodles in a combination of chicken broth and gluten free cream of chicken soup helps them absorb delicious flavor while creating a creamy sauce that coats the noodles. Once the noodles are cooked, simply stir in peanut butter, spicy gochujang, lime juice and soy sauce to pump up the flavor. Cooked chicken, bell pepper and green onions add the freshness factor that make this spicy peanut noodle dish the perfect antidote to boring weeknight dinners. For an extra burst of flavor, serve with chopped fresh cilantro and a squeeze of lime.
Heat the soup and broth in a 12-inch skillet over medium-high heat to a boil. Add the noodles. Cook for 7 minutes or until the noodles are tender, stirring occasionally.
Add the peanut butter, gochujang, lime juice and gluten-free soy sauce to the noodle mixture and toss to coat. Stir in the chicken, pepper and green onions (the residual heat will soften the vegetables). Serve topped with chopped fresh cilantro and lime wedges on the side, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.