Peanut Chili Crunch Noodles
Servings: 4
Ingredients
For the Noodles
- 9 ounces soba noodles
For the Sauce:
- 4 cloves garlic grated
- 1 tablespoon freshly grated ginger
- ⅓ cup salted natural peanut butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium tamari
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chili crisp plus more for serving
- 1 tablespoon honey
- 1 tablespoon warm water
For Assembly:
- 2 cups chopped or shredded rotisserie chicken white meat only
- 1 cup shelled edamame, thawed
- 5 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- ½ cup roasted unsalted peanuts chopped, plus more for serving
- 2 tablespoons toasted sesame seeds
Instructions
Cook the Pasta:
- Bring a large pot of well-salted water to a rolling boil. Boil the udon noodles according to package instructions. Drain and rinse very well under cold water.
Make the Sauce:
- In a large bowl, add the garlic, ginger, peanut butter, toasted sesame oil, tamari, rice vinegar, lime juice, chili crisp, honey, and water. Whisk until smooth. If the sauce is too thick, add another tablespoon of water. Taste for seasoning and adjust as needed.
Assemble:
- To the bowl, add the drained udon noodles. Using tongs, toss very well until combined. Add in the chicken, edamame, green onions, cilantro, peanuts, and sesame seeds. Toss to combine.
- Store in airtight containers and chill before serving. To serve, top with extra chili oil and chopped peanuts. The pasta will last in the fridge for up to 4 days.
Nutrition
Calories: 541kcal | Carbohydrates: 64g | Protein: 19g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 589mg | Potassium: 561mg | Fiber: 4g | Sugar: 6g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 4mg