Winter normally has me craving something flavorful and spicy. Soup or chili usually do the trick but yesterday in Washington D.C. it was not wintertime: nearly 60 degrees Fahrenheit and sunny with a light breeze, last night’s dinner called for something deliciously refreshing.
I started with some brown rice noodles that I tossed in my homemade spicy peanut sauce, added some baked chicken breast and shredded red cabbage, and topped the dish with sesame seeds and fresh parsley. The combination of complex carbohydrates, lean protein, and the rich peanut butter sauce make this dish a filling, one-bowl dinner. And with time for the flavors to really incorporate together, the leftovers taste even better!
Chicken and Spicy Peanut Noodles
- 1 package Trader Joe’s brown rice noodles (whole wheat noodles or chow mein noodles are also an option)
- 1 cooked chicken breast, shredded
- 2 c. shredded red cabbage
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. sesame seeds
For Peanut Sauce:
- 1.4 c. peanut butter
- 1 Tbsp. minced ginger
- 1 tsp. soy sauce
- 1.2 tsp. red pepper paste
- 2-4 Tbsp. hot water
- Cook pasta according to package directions. Drain noodles and place them in a bowl.
- In a separate small bowl, mix together peanut butter, soy sauce, ginger and red pepper paste. Add hot water 1 Tablespoon at a time and mix until you have reached your desired consistency. (Note: if you want the sauce to be hotter, add more red pepper paste)
- Pour peanut sauce over noodles and stir to incorporate.
- Top pasta with shredded chicken, red cabbage, parsley, and sesame seeds. Serve immediately for a warm dish or chill in the refrigerator and serve cold.