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Noodles tossed with peanut sauce + chili crisp + chili oil, topped with poached chicken, cucumbers, scallions, toasted sesame seeds + sesame oil, ground Szechuan peppercorns and a blob of chili garlic sauce. Feel free to omit the chicken and substitute with a vegetarian-friendly protein of your choice instead. __________________
Peanut sauce (enough for two servings-ish): In a medium bowl, mix about ¼ – ⅓ cup chunky or smooth natural 100% pure peanut butter with about ¼ cup of hot water. Stir and mash with a fork until the mixture is combined well. Add in a crushed garlic and a generous splash of rice vinegar. Season with a small amount of soy or fish sauce. Stir, taste, and adjust the amount of rice vinegar and fish sauce as you go along. Whisk in some chili crisp + oil (if using) and some sesame oil as well. Add in more hot water bit by bit, if needed, to achieve your desired consistency.
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Cook noodles of your choice according to package directions–if using soba / wheat noodles, give it a quick rinse and/or toss with a bit of sesame oil to prevent the noodles from sticking together. Rice noodles are great with the sauce too!
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To serve, toss some of the peanut sauce with the cooked noodles. Adjust amount as you go along. Top noodles with poached chicken / your fave protein, top with cucumbers, scallions, toasted sesame seeds, ground Szechuan peppercorns (optional / ground white pepper) and chili garlic sauce for extra spice.
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