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Udon with Chicken and Garlicky Peanut Dressing from 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)


Procedures:

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.

by Bon Appétit

 
 
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