Udon Chicken Peanut Butter Noodles

img_4423Cooking for Kids

My Nanny Kids love Asian udon noodles. So I whipped up this easy lunch for them this week. Be careful when using chili sauce when cooking for kids. You may need to use less or not use any at all if the children don’t like spice. I added cucumber to the dish because my Nanny Kids love cucumbers.

You Will Need:

1 (9 ounce) package dried udon noodles
1/2 cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
¼ cup green onions, chopped
¼ cup chopped peanuts
1/2 cucumber, cut into matchsticks
¼ cup chopped fresh cilantro (optional)

What to Do:

1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.

2. While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, cucumbers, chopped peanuts, and cilantro to serve.

References:

Recipe by allrecipes.com

Photo by Stephanie Felzenberg

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