Last night I though I would whip up an Asian dish. There was a time there not to long ago where I though putting peanuts or peanut butter in anything that wasn’t a dessert just plain weird and wrong. I don’t know if my taste buds have just matured or if I was simply wrong, because now I LOVE it! Sooooooo delicious. This dish comes together in a snap and it a great way to make a ho-hum weekday dinner interesting. It is also great for company because it makes a minimal mess and your guest will think you are a culinary genius. Trust me…..YUM-EEEEE!
The recipe made two satisfying portions for Hubby and I with no left-overs, so double up a bit if you are feeding more then 2. Enjoy!
Spicy Peanut Chicken Noodles
1 Tbs vegetable oil
2 Tbs sesame seed oil, divided
2 boneless skinless chicken thighs, sliced
1 1/2 Tbs ginger, minced
4 cloves garlic, minced
1/4 cup creamy peanut butter
1/4 cup rice wine
2 Tbs rice vinegar
1/8 tsp garlic chili sauce
1 carrot, julienne cut
2 green onions, thinly slices, just the green portion
1/2 cup sliced shitake mushrooms
1/2 cup of dry roasted unsalted peanuts, chopped
1/4 pack of rice noodles, prepared according to package instructions
Heat at medium-high vegetable oil and 1 Tbs of sesame oil in large pan.
Add garlic, ginger, chili sauce and chicken, cook until chicken is browned, then add rice wine, rice vinegar and peanut butter, stir. When peanut butter has broken down into sauce, add remaining sesame oil and vegetables. Saute for about 5 minutes, snow peas should be bright green and still crisp.
Finally add prepared rice noodles and toss to coat noodles evenly.
Serve hot and garnish with chopped peanuts and fresh green onion.