Cold Rice Noodles With Grilled Chicken And Peanut Sauce Recipes

Steps:

• Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
• Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
• Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
• Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
• Do Ahead
• Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

Steps:

• Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
• Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
• Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

Steps:

• Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
• Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
• Noodles: Cook rice noodles in water with salt, according to package instructions.
• Serve chicken/vegetables over noodles with sauce poured generously on top.