Udon noodles with a spicy Peanut sauce.
1 (9 ounce) package dried udon noodles 3 cloves garlic, minced
1/2 cup chicken broth 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 1/2 tablespoons minced fresh ginger root 1 red bell pepper, thinly sliced
3 tablespoons soy sauce 1/4 cup green onions, chopped
3 tablespoons peanut butter 1/4 cup chopped peanuts
1 1/2 tablespoons honey 1/4 cup chopped fresh cilantro
2 teaspoons chili oil Add all ingredients to list
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.