Noodles with Peanut Sauce

In Chinese, this noodle dish is known as Liang Ban Mian and it means cold tossed noodles. It’s a great summer dish, light but extremely tasty due to the peanut sauce. It might sound weird, the addition of peanut butter, but it really adds an extra kick. The recipe is quick and simple. There’s not much cooking involved because it really comes down to the sauce.

Ingredients
3 oz. Shanghai Noodles
4 oz. chicken breast
1 medium carrot, shredded
1 small cucumber, shredded
1 scallion, thinly sliced

Sauce
1 Tbs. Better ‘n Peanut Butter
1 Tbs. soy sauce
2 Tbs. water
Pinch of salt
2 cloves garlic, minced
1 Tbs. rice vinegar

 

Method

Boil a pot of water on high heat. Add salt and noodles. Before noodles are fully cooked, turn off stove and cover with lid to steam the noodles. Strain after a few minutes and set aside to allow noodles to cool.

Add water to another pot and bring to boil. Add chicken breast and cook thoroughly. Make sure the meat is fully cooked before removing from pot. Set aside and let cool. When the chicken is cooled, shred into thin slices.

To make the sauce, put the garlic and rice vinegar into a small dish and side aside. In another small bowl, add the peanut butter. Then add the soy sauce and start mixing the peanut butter into the soy sauce. I use my fingers but you can use a spoon. Slowly add water into the mixture and continue to mix until the sauce becomes a liquid consistency. Add a pinch of salt. Take the garlic vinegar mixture and slowly combine it with the peanut butter mix. Stir and mix thoroughly.

To serve, plate noodles first. Then put carrots, cucumbers, chicken and scallion on top. Pour peanut sauce over and toss, coating noodles thoroughly with sauce.

Serves: 1

Calories: 498
Fat: 3.9 grams