Udon with Chicken and Garlicky Peanut Dressing from Bon Appétit
By Bon Appétit
Images
Ingredients
4 SERVINGS
- ¼ cup natural creamy peanut butter
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 Tbsp. honey
- 1 garlic clove, finely grated
- ¼ cup vegetable oil
- 8 oz. dried udon noodles
- Kosher salt
- 8 oz. 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 tsp. black and/or white sesame seeds
- Chili oil (for serving)
Procedure
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.
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.
Udon with Chicken and Garlicky Peanut Dressing from Bon Appétit
By Bon Appétit
Ingredients
4 SERVINGS
- ¼ cup natural creamy peanut butter
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 Tbsp. honey
- 1 garlic clove, finely grated
- ¼ cup vegetable oil
- 8 oz. dried udon noodles
- Kosher salt
- 8 oz. 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 tsp. black and/or white sesame seeds
- Chili oil (for serving)
Procedure
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.
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.