Spicy Chicken & Sesame Noodle Salad with Peanut Butter Sauce
This chicken noodle salad is the perfect dish as part of a barbecue or to accompany other dishes. The bird’s eye chillies are pretty fiery, but the creaminess of the peanut butter suits it somewhat. Chicken breast can also be used, but for more flavor I use thighs.
- Yield:4 servings
- Prep Time:40 minutes
- Cook Time:10 minutes
- Total Time:50 minutes
Ingredients
4 chicken thighs, skinned and deboned
½ white onion
1 yellow bell pepper
5 oz. /150 grams sugar snap peas
2 fat cloves of garlic
2 inch knob of ginger
10½ oz. /300 grams rice vermicelli
1 tbsp. vegetable oil
For the dressing
1 stalk of spring onion
A small handful of coriander
2 red birds eye chillies
4 tbsp. 65 grams Peanut Butter & Co. Crunch Time
2 tbsp. light soy sauce
3 tbsp. water
1 tbsp. vegetable oil
1 tsp. toasted sesame oil
3 tbsp. rice vinegar
1 tsp. Sichuan peppercorns
Directions
The key to this recipe is preparation. Slice your chicken thighs into thin strips and set aside. Do the same for the onion, slicing into a half moon, and the yellow pepper into thin slivers. The sugar snap peas can be roughly sliced in half lengthways. Mince the garlic and the ginger.
To prepare the dressing, slice the spring onion diagonally and roughly chop the coriander. Finely slice the red chillies and add to a bowl. Add the peanut butter, soy sauce, water, vegetable and sesame oil and vinegar, then stir well so that it all comes together. You could also add this to a clean jam jar and shake well to combine.
In a dry frying pan, toast the Sichuan peppercorns until fragrant and then grind in a mortar and pestle. Add this to the dressing.
Bring some water to the boil and cook your noodles as per the packet instructions. Drain and rinse well under cold water to get rid of excess starch so that they don’t stick together.
In a wok, heat the tablespoon of oil and stir fry the onions, yellow pepper and the chicken for a few minutes, until the chicken has turned white. Add the sugar snap peas and a splash of water and continue stir-frying on a high heat until the peas are tender; around 5 minutes.
To serve, place the noodles on a large plate and add the chicken mixture. Cover with the peanut sauce and then toss well. Serve warm or cold.
Tags: Crunch Time Dinner Lunch Noodles Peanut butter Peanut Butter & Co. Savory Side dish Summer Uncategorized Vegetables