Chinese peanut noodle dish with grilled chicken -- NEW!
Recipe: Chinese peanut noodle dish with grilled chicken -- NEW! NEW
Serves 2. Can be doubled or expanded
1 package of chicken tenders. Approximately 8 -10 for 2 people
9 oz of Naysoya Chinese Style Noodles (If you cannott get these regular spaghetti will do just fine)
1 handful of snowpeas, trimmed
1 cup of diced red bell pepper bits
½ cup of diced green onions
1 small cucumber peeled and chopped. (I use an English cucumber so I do not have to work around seeds)
For the sauce:
2/3 – ¾ cup of warm water
½ cup of smooth peanut butter
½ cup of soy sauce
¼ cup of rice wine
3 tsp. of sesame oil
2 tsp. of vegetable oil
2 cloves of garlic, minced (jar garlic will do)
2 tsp of sugar
1/8th tsp. of cayenne (or to taste if you like your noodle dish spicier)
Get water boiling for the pasta
Spray the chicken tenders with oil and in a grill pan (or on the grill) cook the tenders until no pink remains inside the chicken. Cut a fatter one open to check before you decide they are done. The grill marks are pretty in this dish.
While the chicken is cooking, add the pasta to the boiling water and cook it according to package instructions. (This can also be done after the chicken cooks if you are cooking alone or don’t want to be cooking three things at once)
While the pasta is cooking and the chicken is grilling, you can make the simple sauce. In a sauté pan, add the water, peanut butter, soy sauce, rice wine, oils, garlic, sugar and cayenne. Heat and stir until all mixed. You can add a bit of extra water if you think it’s too gloppy for you. That is a matter of taste. Check the sauce for how spicy you want it and add more cayenne if you want it spicier. This is intended to be rather spicy, but a mild version is just as good for those who cannot handle spice.
When the pasta is finished and drained, and the chicken is cooked, you are ready to assemble.
In a large pasta bowl, add your pasta. Then add the sauce and the veggies. The veggies are all raw. They work nicely this way to give it crunch, and they will heat when you put the peanut butter sauce on them. This is a perfect dish for summer because you get sort of a hot/cold mixture of tastes. You also have the option of not mixing in the veggies, but rather laying them on top of the pasta. Sometimes I do this so I have the color on top. If you mix them into the peanut butter sauce they get coated in the brown sauce. Then I add the chicken on top and serve.
A couple of other hints: If you do not want to have to cut the chicken, you can cut it up when the grilling is complete and mix it in with the pasta and sauce. I just think it looks more modern scattered on top of the veggies.
When you mix the sauce into the pasta, if you decide then, that you would like it a bit runnier, you can still add a bit more hot water and just stir the noodles and sauce around to loosen it up. Again, it is a matter of taste so I wanted to give you options in case it will make the meal more enjoyable for you.
This is a one dish meal. I serve it in medium-sized bowls so it feels more Chinese. A few fortune cookies for dessert and you have a perfect meal for the deck, or serve it while you and your guests for family watch a movie.
Enjoy. Cheers! Zola
Email this recipe to a friend!
View a Printable version of this Recipe