Garlicky Chicken, Peanut, and Bok Choy Udon
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.
Servings: 4
Ingredients
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 tablespoon light brown sugar
- 2 garlic clove grated
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 large head of bok choy end trimmed and chopped into bite sized pieces
- 2 cups shredded chicken
- 16 ounces flat rice noodles
Instructions
Prep Ahead:
- Mix the sauce ingredients together until smooth and combined, and store in a resealable bag or container.
- Chop the bok choy and transfer to a resealable bag or container.
- 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:
- Boil the noodles until al dente, then drain and return to the pot.
- Turn the heat to low and add the sauce ingredients, chicken broth, bok choy, and shredded chicken
Make From Fresh:
- 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