Yield: 2
Cold peanut noodles with chicken
Almost any vegetable will work here, but I tend to lean towards the raw bits—half a pepper, some cucumber, a bit of onion. The end of a bag of shredded coleslaw would be great … or even just sliced cabbage. Bits of sliced steak or leftover roast pork would work, instead of chicken, or even crumbled tofu! This dressing keeps for days in the fridge and also works as a dipping sauce.
Ingredients
- 1 small red onion, sliced
- 2 tbsp. chunky peanut butter
- 1 tbsp. tahini
- 1 tbsp. soy sauce
- 1 tsp. toasted sesame oil
- Pinch of red pepper flakes
- 1 lime, juiced
- 2 cups cooked chicken, shredded
- 1 red pepper, thinly sliced
- 4 radishes, thinly sliced
- 2 tbsp. cilantro, chopped
- Salt, to taste
- ½ package fettuccine
- Toasted sesame seeds
Instructions
- Sprinkle sliced red onion with salt and let sit on paper towels while you prepare the other ingredients.
- In a large bowl, combine peanut butter, tahini, soy sauce, sesame oil, pepper flakes and lime juice. Toss chicken, red pepper, radishes and cilantro in peanut sauce and season, to taste, with salt.
- Cook fettuccine according to package directions, then drain and run under cold water until pasta is fully chilled. Squeeze red onions in paper towel and add to the peanut sauce, along with the chilled pasta. Toss to combine, and adjust seasoning as necessary. Serve topped with toasted sesame seeds and drizzled with Kewpie mayo and Sriracha sauce, if desired.
Notes
Vegetables and chicken on top of peanut sauce
