Sesame Peanut Noodles

Woo–my first recipe post of 2015!!!! I actually hadn’t planned to do a recipe post this week, but I’ve fallen into some bad habits with my recipe posting cycle. It usually goes a little something like this: 1) make a new dish, usually add a few tweaks, 2) take picture of said creation and make big plans for a forthcoming post, and finally 3) get busy/lazy and forget the tweaks I made to the recipe when (or if) I finally finish the post. In short, it’s not a very efficient system.

I was reminded of this cycle of inefficiency as I was making this noodle dish the past weekend. I’ve made it a couple of times before and decided to tweak the original recipe. I really liked the changes I made and didn’t want to forget them, so I decided to get this post done ASAP! So here it is world!

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Sesame Peanut Noodles

Adapted from: Good Housekeeping

Sesame Peanut Noodles

Ingredients:

2 cups cooked chicken

*~1 pound Rice Noodles (I used a 14 oz box)

1-2 tablespoons vegetable oil

1 clove garlic, minced

1 small red bell pepper, thinly sliced

1 medium onion, thinly sliced.

1 large Kirby cucumber, cut in half lengthwise and sliced into half-moons (optional)

peanut sauce

1/3 cup creamy peanut butter

1/4 cup lower-sodium soy sauce

3 tablespoons rice vinegar

1 tablespoon toasted sesame oil

Dash of crushed red pepper (optional)

~1/2 cup water

garnish

1 cup fresh cilantro leaves

Sriracha (hot chili sauce)

*See notes at the end of the recipe

Instructions:

Heat large covered pot of salted water to boiling on high. Cook pasta as label directs.

In a large bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, a dash of crushed red pepper (if desired), and about 1/2 cup of water. Note: To avoid making the sauce too thin, I add the water in stages to achieve the desired viscosity level. The exact amount of water I use varies–sometimes more, sometimes less than 1/2 cup. The result should be a smooth, easily stir-able sauce that is not too thin or too viscous. Set aside.

Meanwhile, heat the vegetable oil in a large skillet. Add garlic, onion, and red pepper. Sauté, stirring occasionally, until the onions are soft. Stir in the cooked chicken and warm for 3-5 minutes. Turn the heat to low and add the peanut sauce. Warm for about 5 minutes.

Finally, the add pasta and cucumber to the skillet. Toss until well coated. Garnish with cilantro. Serve with Sriracha, if desired.

Notes:

1) The original recipe calls for spaghetti noodles, but I prefer rice noodles in this dish. Obviously this is a personal preference, so use whatever noodles make you happy. 🙂  

2) We only had an orange bell pepper on hand the day I took this picture. It works just as well as a red one!

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3 Comments (+add yours?)

  1. biblioglobal
    Feb 24, 2015 @ 18:02:40

    Yum, sesame peanut noodles! I make a different variant of these, inspired by Lulu’s restaurant in Evanston, actually.

    Reply

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