Udon with Chicken and Garlicky Peanut Dressing

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Yield: 4 servings


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

Kosher salt

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.

Rating: 4