This delightful dish was presented by Sherie McKenna...and I absolutely loved it. It was fresh nd easy...and had a surprising spicy kick, thanks to the chile oil. YUM!!!
Udon Peanut Butter Noodles
Ingredients:
1 (9 ounce) package dried Udon Noodles
1/2 cup chicken broth
1-1/2 TBS minced fresh ginger root
3 TBS soy sauce
3 TBS peanut butter
1-1/2 TBS honey
2 tsp chile oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4cup chopped fresh cilantro
Directions:
1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon noodles in a few 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.
2. 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 bol, 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.
By Sherie McKenna
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