Ingredients

The following ingredients have 4 Servings
  • 1/4 cup warm water, plus more as needed
  • 3 Tbs. creamy peanut butter
  • 3 Tbs. soy sauce
  • 3 Tbs. rice vinegar
  • 2 Tbs. Asian sesame oil
  • 1/2 tsp. chili paste
  • 1/4 tsp. sugar
  • 1/2 lb. dried rice noodles or rice vermicelli, soaked in hot water to cover for 15 minutes and drained
  • 1/2 lb. baby spinach
  • 1 Tbs. corn or peanut oil
  • 1 1/2 cups shredded cooked chicken
  • 1 Tbs. chopped roasted peanuts
  • 3 Tbs. chopped fresh cilantro

Instruction

  • <b>Make the peanut sauce</b>
  • In a blender, combine the 1/4 cup warm water, the peanut butter, soy sauce, vinegar, sesame oil, chili paste and sugar. Process until a smooth sauce forms. If the sauce is too thick, add up to 1 Tbs. more warm water.
  • <b>Cook the noodles </b>
  • Bring a large pot of water to a boil over high heat. Plunge the reconstituted noodles into the water for 5 seconds and drain immediately. Pour the noodles back into the warm pot, add the spinach and corn oil, and toss gently to distribute the ingredients evenly.
  • <b>Assemble and serve</b>
  • In a bowl, toss the chicken with half of the peanut sauce. Transfer the noodles to a large bowl or platter and scatter the chicken on top. Garnish with the peanuts and cilantro and serve immediately. Pass the remaining peanut sauce at the table. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).