I just love noodle salad with peanut-ginger-garlic sauce. It is really tempting to purchase it from the prepared foods section at the grocery store for a quick dinner, and I used to do just that quite often. Then one day I read the ingredients from a particularly good version, and I realized I had all the ingredients listed (or versions of them) at home. I put the noodle salad back, grabbed a package of spaghetti instead and went home to try to make them myself. After several rounds, I finally got them just right and they have become a go-to recipe for a quick weeknight meal. The best part is that this is the type of dish that only gets better the next day. I add sugar snap peas for crunch, but you can add your favorite vegetable. Red bell pepper slices also work well here. It is even easier if you have leftover chicken.
Peanut-Ginger-Garlic Noodles with Chicken and Snap Peas
( Serves 2)
4 ounces soba noodles, or spaghetti
1 cup fresh shiitake mushrooms, sliced
1 teaspoon canola oil
1 inch piece of ginger, peeled and finely grated
1 large clove of garlic, minced
2 teaspoons brown sugar
2 tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon peanut butter (I like to use chunky)
½ teaspoon hot chili oil
1 cooked chicken breast, cubed
1 cup sugar snap peas
3 green onions, sliced
1 tablespoon toasted sesame seeds
1. Cook the noodles according to package directions. Strain and run under cold water until cold.
2. In a small skillet, heat the canola oil over medium-high heat and sauté until golden brown. Season with salt and set aside.
3. In a medium bowl, combine the ginger, garlic, brown sugar, tamari, and rice vinegar. Whisk until the sugar dissolves. Add the peanut butter, and hot chili oil. Whisk to combine. Add in the noodles, cooked shiitake mushrooms, chicken, and sugar snap peas. Toss well to coat with the sauce. Garnish with green onions and toasted sesame seeds.