chicken with peanut sauce and noodles

ingredients (serves 4):
3 Tbs creamy peanut butter
3 Tbs soy sauce
3 Tbs rice vinegar
2 Tbs asian sesame oil
1/2 tsp chile paste (or some sriracha sauce)
1/4 tsp sugar

1/2 lb dried rice noodles or rice vermicelli :: soaked in hot water to cover for 15 minutes and drained
1/4-1/2 lb baby spinach (or green spring onions, chopped)
1 Tbs corn or peanut oil

1 1/2 cups cooked shredded chicken homemade or rotisserie (i did the chicken the same way as i do here)
1 Tbs roasted peanuts, chopped
3 Tbs fresh cilantro chopped (or green spring onions, chopped)

make the peanut sauce:
in a blender, combine 1/4 cup warm water and the peanut butter, soy sauce, rice vinegar, sesame oil, chile paste and sugar. process until a smooth sauce forms. if the sauce is too thick, add up to 1 Tbs warm water.

cook the noodles:
bring a large pot of water to a boil. plunge the reconstituted noodles into the water for 5 seconds and drain immediately. pour the noodles back into the warm pot, add the spinach and corn oil, and toss gently to distribute the ingredients evenly.

assemble and serve:
in a bowl, toss the shredded chicken with half of the peanut sauce. transfer the noodles to a large bowl or platter and scatter the chicken on top. garnish with the peanuts and cilantro. pass the remaining peanut sauce at the table.

recipe from asian food made fast from williams-sonoma.

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