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Udon with Chicken and Garlicky Peanut Dressing

Udon with Chicken and Garlicky Peanut Dressing


Ingredients

  • ¼ cup natural creamy peanut butter
  • ¼ cup unseasoned rice vinegar
  • 1 garlic clove, finely grated
  • 8 ounces dried udon noodles
  • 8 ounces shredded rotisserie chicken (about 2 cups)
  • 1½ cups thinly sliced celery hearts and leaves
  • 1½ cups mung bean sprouts
  • 1 small daikon (Japanese white radish), peeled, cut into matchsticks
  • 2 teaspoons black and/or white sesame seeds

Recipe Preparation

  • Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.

  • Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

  • Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.

  • Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Reviews Sectionbeautiful recipe, i left out the chicken to make it vegetarian but no fret! i have also made this dressing to put on instant noodles lol.AnonymousToronto, Canada05/26/20OBSESSED with this. I didnt have rice vinegar so sub'ed it for ACV (totally fine, could have used less), didnt have daikon so used red cabbage, carrots and green pepper and worked like a charm! SO YUM! I added ginger and lime to the sauce and it was a winner. Everything was so tasty and easily became a family fav. Thank you Claire!For the sauce, I added lime juice and reduced some of the rice vinegar. For veggies, I added cabbage and white onions and celery to a pan, crisped high heat w garlic and oil. Half veg was cold, half crisped up. Was too lazy to add the chicken. I added the sauce when the udon was hot and mixed some of the udon water into the sauce. Topped w cilantro, peanuts, fresh lime and seasame seeds. I know what to do with my celery now. Udon stir fry rotation will have to share w this recipe.My grandfather had a peanut farm that in these challenging times has now served as a staple for my family. I remember our frequent trips, the workers scattered across to checkered plains catch the wild peanuts, scurrying like excited spring rabbits. After catching the day's bounty, we would feast. For the past several months, we have ate nothing but peanuts, their shells scattered across our floor - causing a crunch beneath our toes like walking on a beach with one too many shells. Finding this recipe changed our lives and completely shifted my life's perspective. Thank you. Thank you.sarah.tranNew York, NY04/16/20I used half the oil and Our site's spicy tofu crumbles and no one died-- I don't even think anyone noticed. I would eat my own foot if it was covered in that peanut sauce sauce.Made this tonight and it was so delicious! Doubled the recipe and dded in bok choy as well to increase the veggie content. Topped with sriracha. This is definitely a make again, it was delicious.Solid basic recipe for peanut sauce, ended up using slightly less soy sauce because it's so salty. Didn't have quite enough vegetable oil so I added sesame oil and chili oil to help thin it out and also for flavor, and grated ginger to jazz it up. Definitely great with those additions, but in retrospect I should've also added lime like someone else suggested. This was perfect with udon noodles and sliced poached chicken thighs; I added roasted broccoli, cucumber matchsticks, and scallions. Excellent warm weather meal.AnonymousOakland, CA06/16/19Very yummy. I did add a 1/2 tsp grated ginger and juice of one lime to the sauce. This made it extra delicious. Added mango, red pepper, cilantro, fresh salad greens and crispy tofu to make it a complete meal.anitaneetsMontreal,Canada06/12/19Followed this recipe exactly, except only had soba noodles, which worked very well. I will definitely make this again, but will add hot pepper flakes or other spicy heat source for a little "oomph".Very easy & delicious. My first experience w/ udon. Used half-package pre-shredded carrots, seeded, chopped tomatoes, & chopped cukes, green onions & asparagus for the vegetables. I also added a cube of frozen, pre-grated ginger to the sauce mix plus some red pepper flakes & used walnut oil. Sprinkled w/ dry-roasted peanuts, this made a great meal! This will be a regular.MACAVAMassCalVirg05/27/19Oh! And I added cucumbers. YUMThe sauce was delicious. Substituted a bunch - used linguini, shredded cabbage, ribboned carrots, and tofu instead of udon, bean sprouts, daikon, and chicken. Topped with crushed peanuts and sambal olek. Would make again!

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Easy Peanut Noodles

This recipe is so super easy, you’re going to laugh.

You simply make the sauce, which comes together in minutes. Then you boil some water for your noodles. Then you add your noodles and a package of frozen veggies to the water and let it sit for about 10 minutes.

Drain well and stir in your sauce. Bam. Done.

Peanut Sauce

The Sauce starts off with equal parts Low Sodium Soy Sauce and water. To that, I add lots of freshly chopped garlic, 1 tablespoon of Rice Vinegar (or apple cider vinegar), some ground ginger, and about 2-3 tablespoons of your favorite peanut butter.

From this base sauce, you can add whatever flavor enhancements you want. I added some chopped green onion, a tablespoon of Hoisin Sauce, and some Sambal Chile Sauce. You could also add some lime juice and chile pepper flakes for more of a Pad Thai Sauce.

The point is experiment and find what you like. The peanut butter will break apart so be sure and stir the sauce frequently over low heat until it’s nice and bubbly.

The Noodles

For the noodles, I’ve used Thai Kitchen Stir Fry Rice Noodles – you simply boil some water, remove from heat, and add your noodles. They are done in about 10 minutes. I also like to use Udon Noodles – just leave out the spice packet.

Feel free to use whatever you have on hand – in the video I used Brown Rice Pasta to make it Gluten Free.

The Veggies

Birds Eye Steamfresh has some pretty inexpensive frozen veggies. My wife likes the broccoli & cauliflower combo while I like some carrots, snap peas, and water chestnuts in mine.

Once your water begins to boil, you want to turn off the heat and add your noodles. This is the perfect time to add your veggies too. Don’t worry, the water is hot enough to cook them through, and besides most frozen veggies have been pre-cooked a little anyway. And if you cook them too long you’ll have mushy vegetables which no one likes. By adding them to the hot water they are perfect after 10 minutes – with just a bit of crunch.

If you want to use fresh vegetables – (which I’m all for) – just remember they will need to cook longer. So maybe boil them separate until they are almost done and then add them in with the noodles and water to finish steaming. Frozen veggies are quick and easy though, and fairly inexpensive.

Be sure and stay clear of any of those “pre-made” packages that include sauce. Their sauce is usually lots of high fructose corn syrup and msg.

This sauce is much better – trust me.

Speaking of sauce, it’s time to drain your veggies & noodles in a colander and then stir in the sauce.

Guess what? It’s time to eat.

The whole dinner can be prepped, cooked, and served in less than 30 minutes.

Did I mention how easy this is?


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Asian-Style Satay Sauce made with Sunflower Seed Butter for a nutty-sweet flavor, yet nut free. Easy blended sauce for Noodles and Grilled Chicken Skewers. Top with Sunflower Seeds and Sunflower Sprouts!

A simple sauce that will transform noodles with enormous flavor

garnish with Sunflower Sprouts and Sunflower Seeds Perfectly marinated and Grilled Chicken Skewers with Sunflower Satay Sauce Sunflower Satay Sauce – Make in a small food processor, easy to prepare and full of garlicky-ginger flavor. Allergy and Nut Free!

Sunflower Satay Sauce – Make in a small food processor, easy to prepare and full of garlicky-ginger flavor.
If you like peanut- sesame noodles

this recipe is a variation (nut-free), using my favorite new pantry staple:
Organic Sunflower Seed Butter. Made from ONE ingredient: Roasted Sunflower Seeds!
Creamy with a naturally sweet-nutty flavor, great by the tablespoon, and in this delectable, full- flavored sauce.

Sunflower Satay Sauce is made in a little food processor and takes just a few minutes to blitz into a spicy, creamy sauce perfect for topping noodles with julienne raw vegetables, grilled chicken kebobs – even grilled tofu.
Satay sauce is the base for the chicken marinade too, thread the chicken and cook until tender with strong grill marks.

Sunflower Satay Sauce only takes minutes to make and is a simple to prepare with pantry staples. The options are endless. So quick and simple, yet packs the most amazing flavor punch to any dish you serve it with.

Sunflower Seed Butter is free from the top 8 food allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. Use gluten-free soy or tamari sauce (easy to find) in this recipe if you have a wheat allergy.

Enjoy the Memorial Day Weekend!
Karen

Add some julienned vegetables to the noodles and sauce, garnish with sunflower sprouts and parsley or cilantro leaves Ingredients for Sunflower Satay Sauce

SunButter has ONE ingredient: roasted organic sunflower seeds! Choose either Gluten-Free Rice Noodles or Organic Round Udon Noodles

cook al dente, then add sauce Drizzle some extra sauce over the chicken – and some for dipping! Sprinkle with sunflower seeds, sliced scallions and lime slices


Garlicky Greens

When I first saw that Nancy Fuller was having a show on Food Network (Farmhouse Rules) I didn’t want to watch because I felt she was taking over Paula Deen’s spot. After watching a couple of her shows I grew to like it. What’s not to like about a grandma making food for her kids and her grandkids and then watching them run all over the farm.

She catered for 20 years (hey, I did too), a chef, business woman and co-owner of Ginsberg Foods. Her farm is in Hudson Valley, New York and I love seeing the farm and her outings to get foods.

I changed just a few things in her recipe. I really like radishes and her recipe calls for 4 I used the whole bunch. Also, I didn’t want to cube my cheese or use yellow cheddar so I used a white cheddar and shaved it with a vegetable peeler. I also wanted a little bacon taste so I baked 8 slices of proscuitto until it was crisp and crumbled that into the already tossed salad. The salad dressing had three ingredients, sour cream, buttermilk and roasted garlic. Now, you can’t get much easier than that. Her recipe called for two whole heads of roasted garlic. I roasted two heads thinking there was no way I would need that much. So, at first I put only one head, tasted, (I hardly even tasted it) and it wasn’t garlicky at all so I added the second bulb of sweet roasted garlic. Don’t make the mistake of thinking you only need 2 cloves — roast the two “heads” and use them all.

Please look for her show, Farmhouse Rules, on Food Network and have a look at her show.

I had some craft circle ladies over one day for lunch and I served my Winter White Vegetable Soup, this salad, The Loveless Cafe Biscuits, and the Frozen Fruit with Warm White Chocolate Sauce.

BLAST FROM THE PAST: Herbed Potato Panes are just the cutest potatoes ever! Impress your friends the next time you want a little pick up with a glass of wine. I want to try a similar technique with focaccia bread. I’ll let you know how that works.

Put the foil wrapped garlic heads and the fingerling potatoes on the sheet pan. Drizzle oil over the potatoes and sprinkle with salt and pepper. Roast for about 45 minutes.

Are the potatoes beautiful and look at that purple one. When cool, cut in half lengthwise.

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About Me

Elisabeth Atlanta, Georgia, United States I am a Czech Vegan living in America. I am working on my first vegan cookbook. On this blog I share my recipes, my thoughts on vegan living, vegan products reviews and other fun things. Two of my recipes were published in the Vegetarian Times magazine, as winning recipes in their recipe contests (November/December 2010 issue and September 2012 issue) and another recipe was published by Eating Well in the cookbook EatingWell Fast & Flavorful Meatless Meals: 150 Healthy Recipes Everyone Will Love (2011), and Eating Well magazine (August 2012 issue). I love cooking and baking, running, and I enjoy veganizing Czech and American recipes. I am an animal rescuer, chocoholic and a tea lover. I would like to mention that some of the products that I talk about on my blog were generously given to me with no obligation to write a positive review. If you make vegan products and want them to be featured and reviewed on my blog, let me know. You can email me at czechvegan (at) yahoo.com. My old email address czech.vegan (at) yahoo.com was compromised so I can no longer access it. View my complete profile

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Udon with Chicken and Garlicky Peanut Dressing - Recipes

I love your recipes, beautiful simple delicious and elegant. you are really my hero here in japan, where prepared food is far too salty, sugary and full of pork and meat. thanks so much!

Thank you so much Millie! So kind of you ♥

Thank you soooo much. I have had the hardest time in the process to become a vegetarian due to lack of tasty ideas (without tomatoes-my allergy). Your recipes are varied and oh so helpful! Thank you again!

Thanks so much for your comment Cece! Glad I could be of help :-)

Found my way to your blog as I was looking for almond feta recipe that I used last year. Delighted to find your blog and you're in Ireland. We live in Dublin and have gone vegan in last month. I've been vegeterian for 14 years and my kids are dairy free since last year. Having read and researched lots in the past year it has been great to just decide and go with veganism. And now I have found a lovely blog to follow too. Thanks.

Hi Lisa! Thanks so much for your comment, so glad you found my blog - it's always nice to find other vegans here in Ireland! Congrats on the transition to veganism, we certainly loved our move from vegetarian to vegan - hope you do too :-)