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.
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!
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.