Peanut Noodles: Take Two


Yeah, I know I’ve posted about peanut noodles before but this is a different recipe (and I do love the peanut sauce). Besides, this may be my favorite version of the sauce! It’s based on a recipe in the Enchanted Broccoli Forest — I’ve just added a little less water, a bit more soy and garlic and used some ginger.

Here, I’ve tossed it with cooked udon noodles, raw julienned peppers (red, yellow and green), sautéed chicken breast pieces, shitake mushroooms and cilantro. You can really use whichever vegetables or meat/tofu that you want. Oh, one thing I did that was kinda good — when I sautéed the chicken, I threw a handful of sliced shitake mushrooms in the pan and let them get all golden and somewhat crunchy while the chicken cooked.

This sauce also works great as a dip for veggies or skewered chicken.

Peanut Noodles II
1 1/4 cup creamy peanut butter
3/4 cup boiling water
4-5 tbsp rice wine vinegar
4 medium cloves of garlic, minced
2 tbsp honey
2-3 tbsp soy sauce
1/2 tsp red pepper flakes
1-inch piece of ginger, peeled and minced
4 tbsp toasted sesame oil

cooked udon noodles
raw veggies, julienned
cooked chicken breast, diced (or diced tofu, shrimp or turkey breast)
cilantro for garnish

Using a whisk, mix boiling water into peanut butter until smooth. Add vinegar, garlic, honey, soy, red pepper and sesame oil. Taste and adjust seasonings.


Toss peanut sauce with cooked noodles, veggies and chicken. Garnish with chopped cilantro and possibly some sesame seeds and enjoy!