Spicy Thai Noodles With Ginger Peanut Dressing
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
51
Sourness
47
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
450 g
Udon Noodle2 tbsps
Sesame Oil1 cup
Light Soy Sauce1 tbsp
Ginger (grated fresh)2 cloves
Garlic (minced)1 cup
Creamy Peanut Butter3 tbsps
Sugar1 cup
Rice Vinegar3 tbsps
Soy Sauce2 tbsps
Grapeseed Oil1 small
Cilantro (bunch fresh, chopped)1 bunch
Spring Onion (thinly sliced)Directions:
1
Special equipment: 6 wooden skewers Bring a large pot of salted water to a boil
2
Cook the noodles according to the package directions for al dente
3
Drain the noodles, then transfer to a large bowl and toss with the sesame oil
4
Set the noodles aside
5
In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles
6
Add the cubed chicken to the marinade, toss gently to coat the chicken
7
Cover the bowl and refrigerate for 30 minutes
8
For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat
9
Pour the warm dressing over the cooked noodles, and toss to coat evenly
10
Set the noodles aside until ready to serve
11
In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned
12
Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes
13
Thread the chicken pieces and orange segments alternately on the skewers
14
To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro
15
Sprinkle the chicken skewers with the sliced green onions
16
Serve the noodles with the chicken skewers and enjoy hot or cold!