I think it’s pretty obvious how much of a slacker I have been in the kitchen lately. I have been uninspired. Don’t worry, I haven’t quit eating. We have been eating a lot of repeats lately which make for not exciting blog fodder.
I have a recipe that I think you will like. For some reason I got a spicy Asian noodle dish in my head yesterday morning and set out to find something new. I came across this one on Epicurious and made some modifications. The biggest is that I served this dish hot versus cold like a salad.
Spicy Asian Chicken and Noodles
Adapted from Epicurious
Ingredients
-1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
-1/4 cup soy sauce
-2 T. unseasoned rice vinegar
-2 T. chili-garlic paste
-1 T. packed brown sugar
-1 T. minced peeled fresh ginger
-3 T. (or more) low-salt chicken broth (I used water)
-3/4 pound thin stir-fry rice noodles
-2 medium sized chicken breasts, cut into thin sliced bite sized pieces
-2 large carrots, coarsely grated (about 1 1/4 cups)
-6 green onions, chopped
-1 red bell pepper, cut into matchstick-size strips
-2 jalapenos diced thinly (optional depending on your heat tolerance)
-1 T. sesame oil
-1 T. cayenne pepper
Directions
Soak rice noodles in a bowl of hot water. Set aside. Heat sesame oil in large skillet or wok over medium heat. Add chicken and sprinkle with cayenne. When chicken is almost cooked through, add bell peppers, carrots, and jalapenos. Reduce heat slightly and conitnue cooking. Meanwhile combine peanut butter, soy sauce, rice vinegar, chili-garlic paste, brown sugar, ginger, and broth or water in food processor. (I used my mini-processor and it all fit just fine). Process until smooth.
Drain noodles and add to skillet. Toss to combine. Add sauce and green onions and toss to combine coating all the noodles, veggies, and chicken. Cook until heated through. Add water or broth if sauce needs thinning.
