Cold Peanut Noodles with Grilled Chicken
These Thai peanut noodles topped with grilled chicken are more than a little bit addictive! They are great to make ahead of time so you can grab them an easy weekday lunch or a quick weeknight meal!
Servings: 2 servings
Ingredients
For the chicken:
- 8 ounces boneless skinless chicken breast
- 1 tablespoon garlic olive oil
- ¼ teaspoon ground ginger
- 2 teaspoons tamari
- dash ground cloves
- dash ground cinnamon
For the peanut sauce:
- ¼ cup natural peanut butter
- 1 tablespoon tamari
- 2 tablespoons coconut milk
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 1 tablespoon brown sugar
- ¼ to ½ teaspoon Sambal
- ½ teaspoon sesame oil
For assembly:
- 5 ounces uncooked round udon noodles
- ¼ cup chopped red pepper
- ¼ cup chopped English seedless cucumber
- ⅓ cup peanuts chopped or crushed
- 1 teaspoon sesame oil
- 2 tablespoons cilantro leaves chopped
Instructions
- Make the marinade. Mix the garlic olive oil though cinnamon in a small bowl. Place chicken in a plastic bag and add marinade. Place in refrigerator for 30 minutes.
- Heat the grill. Preheat the grill to about 400°F.
- Make the peanut sauce. Whisk peanut butter, tamari, coconut milk and lime juice together in a small bowl. Add the ginger through sesame oil and mix well. Set aside.
- Grill the chicken. Remove chicken from marinade and place on the grill. Grill for 6 minutes per side, or until done. Remove from grill and let cool.
- Cook the noodles. While the chicken is on the grill, prepare the noodles according to the package directions. Drain noodles, and place in a large bowl.
- Toss the noodles. Add the peanut sauce to the noodles and mix well to coat all of the noodles.
- Assemble the dish. Slice or chop the chicken and add to the noodles. Add the red pepper, cucumber, peanuts and sesame oil. Toss so all ingredients are incorporated. Top with chopped cilantro. Serve immediately or refrigerate until ready to serve