Asian Peanut Noodles

Hello!  Today's recipe is a bit long, but I am sure it will not prove to be too difficult.  I love Asian peanut noodles.  I thought it was about time for another dinner recipe.  I did Inside Out Crab Rangoons already, so I thought something else Asian might be yummy.  

Asian Peanut Noodles

Peanut Sauce
1 cup chicken broth
5 tablespoons peanut butter    
2 tablespoons honey  
2 tablespoons soy sauce  
1 tablespoon fresh ginger, grated
3 garlic cloves, crushed

3 T. coconut milk

Chicken
2 boneless, skinless chicken breasts     
salt to taste
Freshly ground black pepper  
Juice of ½ lime
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce

Stir-Fry
½ tablespoon toasted sesame oil    
2 garlic cloves, crushed
1 cup green onions, finely chopped

1 ¼ cups carrots, shredded
1 ¼ cups broccoli slaw, shredded

 1 cup bean sprouts

8 oz. rice noodles

1 cup chicken broth

salt and freshly ground black pepper to taste

                                                                             

Directions

Heat a small saucepan over medium-low heat. Combine 1 cup of chicken broth, peanut butter, honey, soy sauce, ginger, and crushed garlic in a small bowl and mix well. When saucepan is hot, add mixture. Simmer, stirring occasionally, until sauce becomes smooth (~ 10 minutes). When sauce is smooth, lower heat to lowest setting on the stove and cover saucepan.Be sure to keep your heat level very low; the sauce will easily burn on the bottom if your stove is too warm or you’re not stirring constantly.

Heat a large Dutch oven over medium-high heat. Rinse chicken well under cold water, then pat dry with paper towels. Slice chicken into thin strips (~ ½ inch thick). In a medium bowl, season sliced chicken with salt and black pepper, than add lime juice, crushed garlic, grated ginger, and soy sauce. Mix with a spoon to combine well.

In a large stockpot, boil 1 quart of water and add salt, to taste, when a rolling boil is achieved.

Once Dutch oven is hot, add toasted sesame oil. Wait until oil is nearly smoking, then add chicken mixture. Sauté chicken until cooked through (5-7 minutes), and then remove chicken from the Dutch oven.  Lower the heat of the Dutch oven to medium, and then add the stir-fry ingredients (crushed garlic, scallions, carrots, broccoli slaw, and bean sprouts). Season to taste with salt and pepper, stir to mix well, and allow vegetables to sauté until crisp (3 minutes).

At this point, you should add your rice noodles to the water that is hopefully boiling by now. Cook the noodles for 3-5 minutes, or until soft.  Once noodles are cooked to your satisfaction, drain in a pasta strainer.

Once the vegetables are crisp, return the cooked chicken to the Dutch oven, followed by the cooked noodles, and the peanut sauce. If your noodle mixture isn’t “saucy” enough, add more chicken broth to loosen the mixture. Toss well to combine. Enjoy!

This is SO good!  I could easily eat this every day.  I hope you guys agree with me!