Dry Goodscreamy peanut butter1/4 cup
soy sauce1/4 cup
unseasoned rice vinegar1/4 cup
light brown sugar1 tablespoon
vegetable oil2 tablespoons
chicken broth2 cups
flat rice noodles16 ounces
Producegarlic2 clove, grated on microplane
fresh ginger1 tablespoon, grated on microplane
bok choy2 heads, ends discarded and leaves roughly chopped
Proteincooked chicken2 cups, shredded
I love this garlicky version of peanut noodles, especially because it holds up incredibly well to being frozen and then reheated for a quick and easy weeknight dinner! It makes great leftovers, too. I love it with a swirl of sriracha hot sauce on top for a little kick.
- Bring a large pot of salted water to a boil.
- Add the noodles and cook, 3-5 minutes, until al dente.
- Once cooked, drain the water and immediately return the noodles to the pot.
- While the noodles are cooking, mix the peanut butter, soy sauce, rice vinegar, sugat, garlic, ginger, and vegetable oil. Stir until smooth and combined.
- Once the noodles are cooked, pour in the sauce, chicken broth, chopped bok choy, and shredded chicken and use tongs to toss and combine.
- Turn heat to low and cook, stirring occasionally, for 8-10 minutes, until the sauce is steamy and everything is cooked through.
- Serve with your favorite Asian hot sauce on the side
Prep it for later:
1. Mix the sauce ingredients together until smooth and combined, and store in a resealable bag or container.
2. Chop the bok choy and transfer 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.
1 resealable bag or container with sauce ingredients
1 resealable bag or container with chopped bok choy and shredded chicken
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.