Ingredients
8 ounces cellophane noodles
1 cup frozen green peas
1½ cups reduced-sodium chicken broth
¹/³ cup peanut butter
2 tablespoons ponzu sauce or reduced-sodium soy sauce
2 teaspoons toasted sesame oil
4 reserved cooked chicken breast halves, cut into thin strips (or 4 cups cooked chicken pieces or strips)
¼ cup chopped fresh cilantro
¹/³ cup roasted cashews, whole or chopped
¹/³ cup roasted macadamia nuts, chopped
Preparation
1. Soak the cellophane noodles and green peas in enough hot water to cover for 10 minutes, until the noodles soften and become transparent and the peas have thawed. Drain, transfer both to a large bowl, and set aside.
2. Meanwhile, in a medium saucepan, whisk together the chicken broth, peanut butter, ponzu sauce and sesame oil. Set the pan over medium heat and bring to a simmer. Add the chicken and simmer for 1 to 2 minutes to heat through.
3. Remove from the heat, pour the mixture over the noodles and peas, and toss to combine. Top the noodles with the cilantro, cashews and macadamia nuts just before serving.
Serves 4
