Ingredients
- 1 pound Udon or Linguini noodles
- 1 cup finely shredded carrot
- 1 tablespoon minced garlic
- 1/2 cup freshly chopped scallion
- 3 cups cooked shredded chicken (I just poached mine), warmed
- 1/3 cup smooth peanut butter
- 1/4 cup regular soy sauce
- 2 tablespoon rice vinegar
- 5 tablespoon sesame oil, divided
- 2 tablespoon light brown sugar, packed
- 1 teaspoon fresh grated ginger, don’t use ginger powder
- 1 1/2 teaspoon Sriracha
- Roasted peanuts
- Sesame seeds (optional)
- 2 tablespoon cilantro, rough chopped
Instructions
- In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, 2 1/2 tablespoon sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot noodles it will thin out.
- Set the sauce aside.
- Cook the noodles in large pot of salted boiling water to al dente, according to package instructions.
- Drain the noodles and transfer to a large serving bowl.
- Drizzle the remaining sesame oil over top and toss to coat evenly.
- Next, add in the carrots, garlic, scallions and shredded chicken.
- Using tongs or chopsticks, toss well to coat.
- Whisk sauce again, taste for hotness and pour over the chicken and noodle mixture.
- Using tongs or chopsticks, toss well to combine.
- Plate and garnish with cilantro, peanuts and sesame seeds.
