Thursday, November 10, 2011

Spicy Peanut Noodles with Veggies and Chicken

I had to blog about this right away that's how good it was. I stumbled upon this recipe the other day and it sounded delish, and the photos looked bright and fresh. I had to convince my husband that we should have it as one of our meals for the week. Normally he's not into things with peanut butter in them. Somehow he was up for it and I'm glad because we both loved it. Pretty rare in our household. It's either he loves it, and I'm not so fond or vice versa. I said, "See! It's not so bad." We both agreed that the the vegetables gave it a nice crunch. This dish is so versatile. It can be served cold or warm, you can add or remove different vegetables, you could even take the chicken out and have it as a vegetarian dish. I hope everyone enjoys this just as much as we did. Once all the prep work is done it's a pretty simple dish to make!

5 tblsp soy sauce
2 tblsp water
2 tblsp natural or organic peanut butter
2 tblsp sesame oil
1 tblsp rice wine vinegar
1 tblsp fresh minced ginger
1/2 tblsp honey
1 clove garlic, minced
1 tsp sugar
1 serrano chile, seeds and ribs removed
1/3 cup peanuts

1 cup julienne red and yellow bell pepper
1 cup shredded carrots
1 cup shredded zucchini, squeezed in a paper towel to remove moisture
1/2 cup finely chopped broccoli
1 cup shredded chicken
8oz cooked soba noodles
3 tblsp minced fresh basil
3 tblsp minced fresh cilantro
crushed red pepper flakes, to taste
Source: Slightly adapted from  Pink Parsley: Spicy Peanut Noodles

For the dressing, combine all the ingredients, except peanuts in a food processor and process until smooth.  Add the peanuts, and pulse a few times until coarsely chopped.  Season with salt or crushed red pepper flakes to taste. In large bowl, combine all ingredients for salad. Pour dressing over top and toss to combine. You can either eat this room temp or cold, I had it for dinner so I heated it up with some peanut oil and sauteed for a few minutes. Top with cilantro and basil and enjoy!

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