Spicy Peanut Noodles

For over a month, I had a weird craving for peanut noodles.  I kept adding it to my weekly menu plan, but it just kept being pushed off week after week.  But then one week in September, I was desperate to go into labor, and I planned spicy foods for the entire week in an attempt to get things moving.  These noodles didn't make me go into labor, but they sure hit the spot and squelched my craving for peanut noodles.

This salad is full of veggies, and this particular version uses shredded chicken.  However, I think it would be just as good if you omitted the chicken for a vegetarian version - or you could even use tofu instead.  It is full of veggies, and the peanut sauce is that perfect blend of sweet, spicy, and salty.  I made mine extra spicy by sprinkling some crushed red pepper flakes over the top, but feel free to adjust the amount to your liking.  Get crazy and mix up the veggies if you feel so inclined.  Serve this hot, at room temperature, or cold. This dish is open to so many adaptations, and each one is just as delicious as the next. 

I made this for dinner on a Monday night, and then I enjoyed the leftovers for lunch all week long.  I know summer salads and veggies are being cast aside for comforting soups, chili, casseroles, and braises, but this is a nice and light dish that will taste good any time of the year. 


Spicy Peanut Noodles with Veggies and Chicken
adapted from Pinch of Yum, originally from Food Nouveau

Dressing:

• 5 Tbs soy sauce
• 2 Tbs water
• 2 Tbs natural peanut butter
• 2 Tbs sesame oil
• 1 Tbs rice wine vinegar
• 1 Tbs minced fresh ginger
• 1/2 Tbs honey
• 1 clove garlic, minced
• 1 tsp sugar
• 1 minced serrano chile, seeds and ribs removed
• 1/3 cup peanuts

Salad

• 1 cup julienne red and yellow pepper
• 1 cup shredded carrots
• 1 cup shredded zucchini, squeezed in a paper towel to remove excess moisture
• 1/2 cup finely chopped broccoli
• 1/2 cup chopped green onions
• 1 cup chopped or shredded cooked chicken breast
• 8 oz. cooked soba noodles or linguine
• 2-3 Tbs minced fresh basil
• 2-3 Tbs minced fresh cilantro
• crushed red pepper flakes, to taste

For the dressing, combine all the ingredients (except peanuts) in a food processor and puree until smooth.  Add the peanuts, and pulse a few times until coarsely chopped.  Season with salt or crushed red pepper flakes to taste.

In a large bowl, combine all the ingredients for the salad.  Pour the dressing over the top, and toss to combine.

Before serving, top with cilantro and basil, and sprinkle with additional red pepper flakes to taste.