Ingredients

• 4 oz dry rice noodles
• 1 cup cremini mushrooms, sliced
• 2 tbsp unsalted organic peanut butter
• 1 oz leftover roasted chicken breast, finely shredded
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, grated
• 1 tsp coconut aminos (low-sodium soy sauce alternative)
• 1/4 cup hot water

Instructions

1. Bring a pot of water to a boil. Cook the rice noodles according to package instructions until tender (about 5-8 minutes). Drain and set aside.
2. In a non-stick skillet over medium heat, add a splash of water and the sliced mushrooms. Sauté for 5 minutes until the mushrooms are tender and lightly browned.
3. In a small bowl, whisk together the peanut butter, coconut aminos, rice vinegar, maple syrup, lime juice, minced garlic, grated ginger, and hot water until you have a smooth, creamy sauce.
4. Add the drained rice noodles and the peanut sauce into the skillet with the mushrooms. Toss everything together over low heat for 1-2 minutes until the noodles are well coated and heated through.
5. Plate the noodles and garnish with the shredded leftover roasted chicken breast. Serve immediately!