Garlicky Peanut and Bok Choy Udon

Ingredients:

• ¼ cup creamy peanut butter
• ¼ cup soy sauce
• ¼ cup unseasoned rice vinegar
• 1 tablespoon light brown sugar
• 2 garlic cloves, grated
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 2 large heads of bok choy, ends trimmed and chopped into bite-sized pieces
• 2 cups shredded chicken
• 16 ounces flat rice noodles

Prep Ahead:

1. Mix the sauce ingredients together until smooth and combined, and store them in a resealable bag or container.
2. Chop the bok choy and transfer it to a resealable bag or container. 
3. Shred the chicken and add to the bag or container with the chopped bok choy.

Store in the freezer for up to 2 months, or in the fridge for up to 4 days. 

Prepare From Prepped:

1. Boil the noodles until al dente, then drain and return to the pot. 
2. Turn the heat to low and add the sauce ingredients, chicken broth, bok choy, and shredded chicken

Make From Fresh:

1. Bring a large pot of salted water to a boil.
2. Add the noodles and cook, for 3-5 minutes, until al dente. 
3. Once cooked, drain the water and immediately return the noodles to the pot. 
4. While the noodles are cooking, mix the peanut butter, soy sauce, rice vinegar, sugar, garlic, ginger, and vegetable oil. Stir until smooth and combined. 
5. Once the noodles are cooked, pour in the sauce, chicken broth, chopped bok choy, and shredded chicken and use tongs to toss and combine. 
6. Turn heat to low and cook, stirring occasionally, for 8-10 minutes, until the sauce is steamy and everything is cooked through. 
7. Serve with your favorite Asian hot sauce on the side

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