Udon with Chicken and Garlicky Peanut Dressing
Yield: 4 servings
Source: Bon Appétit: photo: Alex Lau
This colorful cold noodle salad is infinitely riffable. Check out Ramen with Steak and Sesame-Ginger Dressing , Rice Noodles with Shrimp and Coconut-Lime Dressing , and Soba with Tofu and Miso-Mustard Dressing for even more ideas.
¼ cup natural creamy peanut butter
¼ cup soy sauce
¼ cup unseasoned rice vinegar
1 tablespoon honey
1 garlic clove, finely grated
¼ cup vegetable oil
8 ounces dried udon noodles
8 ounces shredded rotisserie chicken (about 2 cups)
1½ cups thinly sliced celery hearts and leaves
1½ cups mung bean sprouts
1 small daikon (Japanese white radish), peeled, cut into matchsticks
2 teaspoons black and/or white sesame seeds
Chili oil (for serving)
Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
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