Spicy Chipotle-Peanut Noodle Bowls

 

1/3

cup creamy peanut butter

1/3

cup apple juice

2

tablespoons soy sauce

2

chipotle chilies in adobo sauce (from 7-oz can), seeded and chopped

1

teaspoon adobo sauce from can of chilies

1/4

cup chopped fresh cilantro

4

cups water

2

medium carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)

1

medium red bell pepper, cut into julienne strips (1 1/2x1/4x1/4 inch)

1

package (8 to 10 oz) Chinese curly noodles

2

tablespoons chopped peanuts

• 1 In small bowl, mix peanut butter, apple juice, soy sauce, chilies and adobo sauce until smooth. Stir in cilantro.
• 2 In 2-quart saucepan, heat water to boiling. Add carrots and bell pepper; cook 1 minute. Remove carrots and bell pepper from water with slotted spoon. Add noodles to water; cook and drain as directed on package.
• 3 Toss noodles with peanut butter mixture; divide noodles among 4 bowls. Top with carrots and bell pepper. Sprinkle with peanuts.