Peanut Butter Chicken Noodles With Carrot & Cucumber Ribbons - cooking recipe

Ingredients

8 ounces thin rice noodles
1 rotisserie-cooked chicken (rotisserie)
1 carrot
1 seedless cucumber
1/2 cup creamy peanut butter
2 tablespoons low sodium soy sauce

Preparation

Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
Meanwhile, using your fingers, shred the chicken meat, discarding the skin and bones.
Use a vegetable peeler to make long strips of the carrot and cucumber.
In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
Divide the noodles, chicken, carrot, and cucumber among 4 bolws. Drizzle with the dressing.