Chicken with Peanut Sauce
Many kinds of dried Asian noodles need to be reconstituted in hot water before they can be eaten. Place the noodles in a large bowl, add hot water to cover, place a plate on top of the noodles to keep them submerged and set aside for 15 minutes.
- 1/4 cup warm water, plus more as needed
- 3 Tbs. creamy peanut butter
- 3 Tbs. soy sauce
- 3 Tbs. rice vinegar
- 2 Tbs. Asian sesame oil
- 1/2 tsp. chili paste
- 1/4 tsp. sugar
- 1/2 lb. dried rice noodles or rice vermicelli, soaked in hot water to cover for 15 minutes and drained
- 1/2 lb. baby spinach
- 1 Tbs. corn or peanut oil
- 1 1/2 cups shredded cooked chicken
- 1 Tbs. chopped roasted peanuts
- 3 Tbs. chopped fresh cilantro
Make the peanut sauce
In a blender, combine the 1/4 cup warm water, the peanut butter, soy sauce, vinegar, sesame oil, chili paste and sugar. Process until a smooth sauce forms. If the sauce is too thick, add up to 1 Tbs. more warm water.
Cook the noodles
Bring a large pot of water to a boil over high heat. 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 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 and serve immediately. Pass the remaining peanut sauce at the table. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).