A crunch from the crisp carrots, a savory peanut sauce, and organic udon noodles … and dinner in under 30 minutes. Let’s eat!
When it comes to savory dishes that use peanut butter, the taste can quickly become overwhelming in a “no way, too much, can’t eat it” kind of way.
Which is why I don’t make them that often.
I don’t want to be disappointed.
Although because I love the occasional peanut butter dish, glutton for punishment or not, I thought I give this a whirl.
And I’m glad I did.
A perfect light meal (or a few days’ worth of lunches), making quick use of a delicious sauce, rotisserie chicken, and udon noodles (which are totally my new favorite thing), this can be on your table in thirty minutes.
Perhaps less.
Knowing my kids are late adopters to the “peanut butter for dinner” crowd, while I was making this, I used the same rotisserie chicken and made them quesadillas.
Well, to be quite honest, Chicken and Cheese Quesadillas for Nick, and just plain Cheese for Madeline.
And I was STILL done in thirty minutes.
And that means a $5 rotisserie chicken from Costco went a really long way.
My dinner. Their dinner. Two lunches for me during the week. Tidbits for the animals that were stalking me. And I still have some chicken leftover, which I plan to mix with pesto and pasta for another dinner.
That, my friends, is a good deal.
Peanut Chicken & Udon Noodles
Recipe courtesy of Cate O’Malley
Ingredients
1/2 cup creamy peanut butter
1/4 cup low sodium soy sauce
3 tablespoons rice vinegar
1 teaspoon grated ginger
2-1/2 cups cooked chicken (I use Costco rotisserie chicken)
1 tablespoon canola oil
sea salt and fresh ground black pepper
3 scallions, chopped (more for garnish)
3 carrots, thinly sliced
1 garlic clove, diced
8 oz cooked udon noodles (I use Annie Chun brand)
chopped cilantro
lime
Directions
Combine the peanut butter, soy sauce, vinegar, ginger, and 2/3 cup hot water in a bowl and stir until smooth and well combined. Set aside.
Heat the oil in a medium pan over medium-high heat. Add the chicken and season with salt and pepper. Cook until it begins to sear, about 3-4 minutes, and then add the scallions, carrots, and garlic. Cook for 2-3 minutes to allow the carrots to cook a little, but not become soft.
Add the peanut sauce and allow it to thicken while cooking, about 2 minutes. Break up the noodles and add in, cook for another 1-2 minutes until they are warmed through.
Remove from heat and begin to plate. Add a little chopped cilantro, scallion, and a squeeze of lime juice over each serving for garnish and extra flavor boost.
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