Peanut noodles are just spicy enough for kids to enjoy, too
My 18-month-old grandson Ollie loves these noodles with peanut sauce. I noticed that he would slurp up the whole dish whenever we ordered them while dining out. It’s easy to prepare, so I decided that Ollie’s busy mother — my daughter — would be able to make the dish. And I wanted to make sure the chicken would stay crispy and the peanut sauce would be just spicy enough for kids as well as adults.
This recipe is best made by preparing the ingredients ahead of time. That
OLLIE’S NOODLES WITH CRISPY CHICKEN AND PEANUT SAUCE Makes: 4 to 6 servings For the marinade:
2 tablespoons low-sodium soy sauce 2 tablespoons vegetable oil, like canola 1 tablespoon cornstarch
1 pound chicken breast strips, cut into 1 inch pieces
For the sauce:
1 tablespoon grated fresh ginger
cup smooth peanut butter 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon sugar
cup boiling water
For the noodles:
pound linguine noodles
1 tablespoon vegetable oil, like canola
1 cup shredded carrots
1 cup cooked broccoli florets, defrosted shelled edamame or defrosted baby peas, optional
To garnish: means marinating the chicken in the soy sauce-cornstarch dip and making the peanut sauce and noodles in advance. I prefer low-sodium soy sauce to avoid oversalting the dish.
Once the marinated chicken is ready and you’ve made the sauce and cooked the noodles, you are ready to put it together. Make sure your wok or large nonstick skillet is very hot, and then stir-fry the chicken pieces until all sides are crisp and the meat is cooked through.
This is such a great dish to transport, as it keeps its flavor and texture. If you prefer more heat, add crushed red pepper flakes.
2 scallions, thinly sliced
1. In a medium bowl, add soy sauce, oil and cornstarch and combine. Add chicken and coat on all sides with mixture. Marinate for 30 minutes.
2. In a small bowl, make the sauce: Combine ginger, peanut butter, vinegar, soy sauce, sugar and boiling water. Whisk until peanut butter is fully incorporated. Reserve.
3. Meanwhile, cook the noodles per box instructions, drain and rinse. Reserve.
4. Heat a wok or large nonstick skillet on medium-high. Add the chicken in an even layer and let it cook for about 1 minute. Stir the chicken so that all sides are cooked through and crispy, about another 2 minutes. Remove from wok and set aside.
5. Swirl vegetable oil around pan. Add noodles, shredded carrots and optional vegetables to the pan. Add peanut sauce and, with a spatula or tongs, coat the noodles in sauce. Add chicken.
6. When noodles and sauce are hot, transfer to a large serving bowl. Sprinkle scallions on top and serve immediately.