Peanut Noodles with Chicken and Cucumber

If you haven’t tried fish sauce, don’t assume you won’t like it. It may smell a bit fishy in the bottle, but it disappears completely into the dish and adds a deep rich almost meaty taste, umami, a savoriness that’s more like a sensation than an actual flavor. The sauce ingredients list may look a bit detailed but the whole meal is ready literally in minutes once you boil the noodles. This is a fast and appealing weeknight supper you’ll return to whether it’s hot or cold outside!

Courtesy of Sharon Bowers

Peanut Noodles with Chicken and Cucumber

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    1/3 cup coconut milk 1 garlic clove
    1/3 cup water 1 pound Chinese egg noodles (or thin spaghetti)
    1 cup natural peanut butter (smooth or chunky) 2-3 cups cooked chicken meat (from a 2-pound rotisserie chicken)
    3 tablespoons fish sauce 1 medium cucumber, peeled, seeded, and cut into matchsticks
    2 tablespoons toasted sesame oil 3 scallions, thinly sliced
    1 tablespoon soy sauce 2 tablespoons chopped fresh cilantro
    juice of 1 lime 2 tablespoons chopped peanuts
    1 teaspoon hot sauce, such as Sriracha (or Frank's)


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    • 1

      Put all the sauce ingredients in a blender or food processor in the order listed, and pulse until the sauce is smooth. Set aside at room temperature.

    • 2

      Cook the Chinese egg noodles or spaghetti according to package directions. Drain and rinse in cool water, draining well.

    • 3

      In a large bowl, toss the noodles with the peanut sauce. Add the chicken and half the sliced cucumbers, tossing just to barely combine, but being careful not to break up the chicken too much. Spoon into a deep serving platter and top with the remaining cucumber. Sprinkle with the scallions, cilantro and chopped peanuts.

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