Katie
This was a very simple recipe to make. (I did, however, take a shortcut…see below.) It is from the Asian book of the Food Made Fast series by William Sonoma. I was happy with the chicken and the sauce. The noodles were just okay. They definitely needed a little something…
Start by making the sauce:
- Combine all of the following in a blender: 3 tablespoons creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons rice wine vinegar, 2 tablespoons sesame oil, 1/2 teaspoon chili paste, 1/4 teaspoon sugar, and 1/4 cup warm water.
- Process until smooth.
Then shred the chicken. You’ll need about 2 cups total. (*My shortcut: I bought an already cooked rotisserie chicken from the supermarket. I have never done that before. But it was worth it in this case (and quite tasty!). I used about 1/2 of the chicken. So I even have leftovers!)
- Mix the shredded chicken with about 1/2 of the peanut sauce. Reserve the other half.
Next, make the noodles. I used Kame Rice Sticks (Vermicelli). I only had to cook for 3 minutes in boiling water.
- After draining the noodles, return to the hot pot and add 1 bag baby spinach and 1 tablespoon peanut oil.
- (I also added a little soy sauce and sesame oil to jazz it up a bit.)
Last, put it all together. Place the noodles in the bottom of a bowl. Spread the chicken on top. Drizzle the rest of the peanut sauce. Garnish with chopped roasted peanuts and cilantro.
Again, I LOVE the sauce and the chicken. The noodles are a little bland. Need to add more flavor next time. Other than that, this was yummy!
