Spicy Thai Noodles with Ginger Peanut Dressing

Name: Spicy Thai Noodles with Ginger Peanut Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Thai, Asian
Ingredients: 4 chicken breasts, cut into bite-size cubes; 1 teaspoon chile oil; 118 milliliters creamy peanut butter; 1 small bunch fresh cilantro, chopped; 1 Tbsp grated fresh ginger; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 2 Tbsps grapeseed oil; 6 servings Kosher salt; 59 milliliters light soy sauce; 1 orange, rind removed, flesh segmented; 454 grams udon noodles or linguine pasta; 59 milliliters rice vinegar; 2 Tbsps sesame oil; 2 teaspoons sesame oil; 3 Tbsps soy sauce; 1 bunch spring onions, thinly sliced; 3 Tbsps sugar; 2 Thai chiles diced, seeds removed; 4 Thai chiles, halved lengthwise, and seeds removed

Spicy Thai Noodles with Ginger Peanut Dressing might be just the main course you are searching for. This dairy free recipe serves 6. One serving contains 647 calories, 34g of protein, and 25g of fat. Head to the store and pick up ginger, chile oil, kosher salt, and a few other things to make it today. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Asian cuisine.

Instructions

Special equipment: 6 wooden skewers

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Wooden Skewers

Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente.

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Pasta

Water

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Pot

Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.

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Sesame Oil

Pasta

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Bowl

In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles.

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Soy Sauce

Chili Pepper

Garlic

Ginger

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Mixing Bowl

Whisk

Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.

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Marinade

Whole Chicken

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Bowl

For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.

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Peanut Butter

Rice Vinegar

Sesame Oil

Chili Oil

Soy Sauce

Garlic

Ginger

Sugar

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Sauce Pan

Whisk

Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.

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Pasta

In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned.

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Grape Seed Oil

Whole Chicken

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Frying Pan

Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.

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Whole Chicken

Thread the chicken pieces and orange segments alternately on the skewers.

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Orange Slices

Chicken Pieces

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Skewers

To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro.

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Chili Pepper

Cilantro

Pasta

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Skewers

Sprinkle the chicken skewers with the sliced green onions.

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Green Onions

Whole Chicken

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Skewers

Serve the noodles with the chicken skewers and enjoy hot or cold!

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Whole Chicken

Pasta

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Skewers

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.