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
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
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
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 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!
