Sesame Peanut Noodles with Chicken

An easy and satisfying weeknight dinner that you can have on the table in 30 minutes. Chicken and vegetables and noodles in a spicy-as-you-like-it peanut sauce. Yum.

Serves 4-6

Sauce

• 3⁄4 c smooth peanut butter

• 3 T lime juice

• 2 T full-fat coconut milk

• 1 T avocado oil

• 1 T miso (I used white, but yellow or red work too)

• 1 T grated fresh ginger

• 1 T grated garlic

• 1 T fish sauce (omit for vegan)

• 2 t chopped jalapeno, seeded, or 2 t red pepper flakes

• 1 T brown sugar or honey

• 1 T + 1 t sesame oil

• 1-2 t Sriracha or other hot sauce (optional)

• 1 lb cooked chicken breast, shredded (easiest is to use rotisserie chicken breast or poach 1 lb chicken breasts or tenders)

• 12 oz soba noodles, or spaghetti

• 2 carrots, shaved into ribbons, or thinly sliced into matchsticks

• 4 scallions, thinly sliced crosswise (save a bit for garnish)

• 2 T chopped salted peanuts

• 2 T chopped parsley or cilantro

• Chili crisp (optional)

Cook the noodles according to package directions. Drain, transfer to a large bowl, toss with 1 teaspoon sesame oil.

Combine all the sauce ingredients in a blender or food processor and pulse to create a smooth sauce. If it’s too thick, add tablespoons of hot water one at a time until you’ve got desired consistency. Taste and add salt if needed.

Add half the shredded chicken, carrots, and scallions to the bowl with the noodles. Pour peanut sauce over and toss. Garnish with remaining shredded chicken, scallions, peanuts, parsley or cilantro, and chili crisp if using.