a delicious ham and bean soup.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup chicken stock
- ¼ cup peanut butter
- 2 tablespoons coconut aminos
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon rice wine
- 1 tablespoon Thai chile sauce
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- 4 ounces dried rice noodles
- 1 tablespoon canola oil
- ½ cup shredded carrot
- 1 ½ pounds chicken breasts, diced
- ½ cup bean sprouts
- 2 green onions, chopped
- ¼ cup chopped peanuts, or to taste (Optional)
- ¼ cup cilantro, or to taste (Optional)
- 2 teaspoons sriracha sauce, or to taste (Optional)
Instructions
- Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken; cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
- Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 4 g |
| Sodium | 602 mg |
| Sugars | 8 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe, tastes as good as one could hope for soy-free! My only note would be to double the sauce to ensure there is enough to coat everything.