Noodles in every way, shape, and form are my downfall! I can’t get enough of them and even loved eating leftover spaghetti for breakfast as a kid. OK, maybe I still do. Sesame peanut noodles are a favorite because the thin flavor-packed sauce pairs well with a multitude of ingredients–bok choy, snow peas, spinach, grated carrots, bean sprouts, steak, chicken, shrimp…the list goes on. I used left over grilled chicken breasts and whatever veggies I had on hand for this simple dish. Sesame peanut noodles make a great weeknight dinner and you can bring the leftovers to work for lunch the next day–IF you have anything left over!
Sesame Peanut Noodles
1 lbs package of lo mein or spaghetti noodles
4 medium garlic cloves
1 Tbsp fresh ginger
5 Tbsp sesame oil, divided
2/3 cup creamy peanut butter
½ cup soy sauce
6 Tbsp rice vinegar
¼ cup brown sugar
2 tsp vegetable oil
2 cooked chicken breasts
1 bunch bok choy, chopped and white stems removed
½ cup red and/or orange peppers, matchstick slices
1 cup snow peas
6 green onions, sliced on the diagonal
Sesame seeds for garnish (optional)
Bring a large pot of salted water to a boil and cook noodles al dente; drain and return to pot. Add 1 Tbsp of the sesame oil to noodles and toss.
Using a food processor or blender add garlic, ginger, peanut butter, soy sauce, rice vinegar, and brown sugar. Process until smooth, scraping down the sides of the bowl as needed.
In a large frying pan on medium-high heat, add vegetable oil and sauté the cooked chicken and vegetables until the vegetables are crisp tender. Add the noodles, and half of the peanut sauce. Toss well then add remaining sauce. Transfer to a platter and garnish with green onions and sesame seeds. Serve immediately.
Prep time: 30 minutes