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Spicy Peanut Noodles with Chicken

An image of prepared Spicy Peanut Noodles with Chicken made with Campbell's® Condensed Cream of Chicken Soup or Gluten Free Cream of Chicken Soup, Swanson® Natural Goodness Chicken Broth or Unsalted Chicken Broth, rice noodles, peanut butter, gochujang, soy sauce, chicken, bell pepper and green onion.
  • prep time: 10 min
  • total time: 25 min
  • serves: 4 people
  • calories: 545 1 serving

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 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.

Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Gluten Free Cream of Chicken Soup
  • 4 cups Swanson® Unsalted Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 8 ounces uncooked rice noodles (sometimes called stir-fry rice noodles, they resemble fettuccine)
  • 1/4 cup crunchy peanut butter
  • 4 teaspoons gluten-free gochujang
  • 1 tablespoon lime juice
  • 1 tablespoon gluten-free soy sauce or tamari
  • 2 cups shredded cooked chicken
  • 1 large orange or red bell pepper, cut into very thin strips (about 1 1/2 cups)
  • 4 green onion, thinly sliced (about 1/2 cup)

Instructions

  • Step 1

    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.

  • Step 2

    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.

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Calories 545
Total Fat 18 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 69 mg
Sodium 1034 mg
Total Carb 64 g
Dietary Fiber 3 g
Sugar 8 g
Protein 34 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 9 %DV
Potassium 12 %DV
Calories 539
Total Fat 17 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 1082 mg
Total Carb 63 g
Dietary Fiber 3 g
Sugar 8 g
Protein 34 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 10 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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