Asian Chicken Noodle Soup

Ingredients:

• 170 g of thin rice noodles (vermicelli)
• 4 cups lightly salted chicken broth
• 0.5 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons Sriracha sauce
• 1 large skinless, boneless chicken breast, sliced ​​lengthwise into 1/4-inch thick slices (about 350 g)
• 1 red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• 1 cup loosely chopped fresh cilantro (1 medium bunch)
• 2 Iranian cucumbers or 1 regular cucumber, thinly sliced ​​(about 2 cups)
• 1 romaine lettuce heart, thinly sliced ​​(about 3 cups)
• Lime wedges, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost done, about 3 minutes. Drain and rinse the noodles under cold water to cool. Drain the noodles thoroughly, tossing them with tongs.
2. Cut the noodles several times with scissors to make them short.
3. In a medium saucepan, bring the chicken broth and 2.5 cups of water to a boil. Stir in the peanut butter, soy sauce, and Sriracha sauce. Then add the chicken and bell peppers. Simmer over medium heat until the chicken is cooked through, 3-5 minutes.
4. Add cooked rice noodles and green onions to the soup. Ladle the soup into deep bowls and garnish with cilantro, cucumber, and romaine lettuce. Serve with lime wedges.