This mound of tender noodles smothered in a creamy, lightly sweet and spicy Sesame-peanut sauce is crazy delicious and so easy, it should absolutely and utterly convince you to branch out of the cheesy, must-be-red-sauce noodle camp and try a peanut noodle recipe if you haven’t already.
The intense, flavorful sauce is quickly blended together and tossed with hot, cooked noodles, tender chicken, and asparagus blanched quickly in the same pot as the noodles.
It may be obvious already but let me interject here that variations may very well be endless: leave out the chicken for a meatless version, substitute broccoli or peas for the asparagus, and if you want to get really wild and crazy, I think quinoa would actually be a delicious variation in place of noodles (kind of reminds me of this favorite Thai-style quinoa salad).
Add on the fresh simple toppings that cut through the richness of the sauce and you find me wondering how often I can risk making this without turning against peanut noodles forever or causing my family to revolt and picket in front of the house with banners reading “save the children!” and “tacos forever” (hint: I tested out the question and found out and it’s an awful awful lot of times).
I’ll never turn my back on an indulgent cheesy noodle dish or classic spaghetti (oh heavens no) but give me variety with the tastiest peanut noodle dish of the century (ok, October) and I’m a very happy girl.
Fresh fruit (cantaloupe drizzled with a bit of honey and lime juice would be divine here)
Roasted broccoli or Simple Skillet Green Beans
Vegetables: you could easily sub in other vegetables for the asparagus: broccoli, peas, cauliflower come to mind. Chicken: also the chicken could easily be left out for a vegetarian meal or for a side dish option.
Pasta, Chicken and Extras:
Vegetables: you could easily sub in other vegetables for the asparagus: broccoli, peas, cauliflower come to mind.
Chicken: also the chicken could easily be left out for a vegetarian meal or for a side dish option.