BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 14 2013

Budget Chipotle Peanut Noodle Bowls

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1/2 cup creamy peanut butter
1/2 cup apple juice
2 tablespoons soy sauce
2 chipotle chiles in adobo sauce (from 7-ounce can), seeded and chopped
1 teaspoon adobo sauce from can of chiles
1/4 cup chopped fresh cilantro
4 cups water
2 medium carrots, cut into julienne strips (1 1/2 cups)
1 medium red bell pepper, cut into julienne strips
1 package (8 to 10 ounces) Chinese curly noodles
2 tablespoons chopped peanuts

In medium bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth. Stir in the cilantro.

In 2-quart saucepan, heat water to boiling. Add carrots and bell pepper; cook 1 minute. Remove from water with slotted spoon. Add noodles to water; cook and drain as directed on package.

Toss noodles with peanut butter mixture; divide noodles among 4 bowls. Top with carrots and bell pepper. Sprinkle with peanuts.