Spicy Peanut Noodle Salad
Submitted By: Rachel Rappaport
10 oz grilled or sauted chicken breasts
8 oz somen or soba noodles cooked, drained and cooled
1 1/4 cup spicy peanut sauce
chopped dry roasted peanuts
julienned seedless cumbersteamed snow peas
mung bean sprouts
Optional Chicken Marinade (20 minutes)
3 tablespoons roasted peanuts
2 tablespoons fresh ginger, minced or 2 tablespoons ginger juice
2 tablespoons soy sauce
1 teaspoon dark brown sugar
Spicy Noodle Sauce
2/3 cup pork broth, at room temperature
1/4 cup lightly salted roasted peanuts (see note)
1 tablespoon fish sauce
1 tablespoon canola oil
1 tablespoon chili garlic sauce
2 cloves of garlic
1 green onion, green parts only, chopped
additional lightly salted roasted peanuts, chopped
Slice the chicken breasts into long, 1/4 inch wide strips.
Toss the noodles with the peanut sauce. Top with grilled chicken and the remaining ingredients to taste.
Note: I made this using my very powerful VitaMix with is able to turn nuts into a smooth paste. If using a regular blender, substitute about 3 tablespoons of smooth peanut butter for the 1/4 cup peanuts.
In a mixer, pulse the peanuts, garlic and oil until smooth. Add the broth, fish sauce and garlic sauce, pulsing after each addition. Pulse until very smooth. If using a VitaMix, continue mix on high until the mixture is hot-steam will come out of the top when you remove the lid- about 1-2 minutes. If using a less powerful blender, pour the sauce into a small sauce pan to heat through. Allow to cool to room temperature. Stir in the green onion and chopped peanuts.