Peanut Chicken over Glass Noodles is an easy to create lunch while still having a complexity of flavor. Glass noodles don’t have much flavor on their own, but they add texture while soaking up the peanut butter dressing. Chad especially loved the dressing. There was a little leftover, so he used it on spinach salads for the rest of the week.
Glass noodles (Cellophane, Bean Thread, Crystal, Chinese Vermicelli) are a common ingredient in Asian cuisine for stir-fries, soups, salads, and even wraps. They are most often found in Chinese, Japanese, Korean, Thai, and Vietnamese cooking. Glass noodles are made from starch (mung bean, yam, or potato) and water. They do not have much favor on their own, but puck up the flavors of other ingredients in the dish. They are found in some grocery stores and most East Asian markets.
Peanut Chicken over Glass Noodles
Adapted from Adora’s Box
Peanut Chicken over Glass Noodles
Ingredients
- 10 ounces glass noodles
- 3 cups sliced cooked chicken
- 1 cucumber seeded and sliced
Dressing:
- 2/3 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup unseasoned rice vinegar
- 2 cloves garlic peeled and minced
- 2 teaspoons chili oil
- 2 teaspoons sesame oil
Garnishes:
- 4 tablespoons sliced spring onions green parts only
- 4 tablespoons fried sliced shallots
- 4 tablespoons chopped peanuts
- 1 chili sliced (optional)
Instructions
- In a large bowl, add glass noodles and cover with boiling water. Let soak until softened, about 7 minutes. Drain, rinse with cold water, and drain again. Divide among four bowls. Top each bowl with sliced chicken and cucumbers.
- In a small bowl, whisk together peanut butter, brown sugar, soy sauce, vinegar, garlic, chili oil, and sesame oil. Drizzle over the chicken, cucumber, and noodles.
- Garnish each bowl with spring onion, shallot, peanuts, and chili.
Ryan Wk
I really enjoyed making and eating this dish, thank you Tara x
Alan
Nice recipe. Thanks for sharing.