Dig into a simple pasta toss loaded with chicken, cucumbers, and peanuts.
8 ounces uncooked dried udon noodles
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons sambal oelek or chile paste with garlic
1/2 teaspoon bottled ground fresh ginger
2 cups shredded skinless, boneless rotisserie chicken breast
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck
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My whole family loved this recipe. It was light and refreshing. I think this recipe is perfect as is, but could also see altering it with different fresh veggies....snow peas, blanched broccoli, or bean sprouts.
Instead of using a rotisserie chicken, I used a box of pre-cooked Perdue Short Cuts chicken. The whole thing took me about 20 minutes to make. This is the kind of recipe that I will keep the ingredients on hand to make on those nights that I just don't feel like cooking!
It's a great light dinner that can be quick to make or take more time as the reviewer who used grilled tofu noted. I've also added red bell pepper and shredded carrot to it for color and extra veggies. When I don't have sambal oelek handy, I use a blander chili paste and add some chili flakes. I prefer to use mini cucumbers (I've also seen the sold as English cucumbers, but they're narrower with fewer seeds and imo, more flavorful), which saves on needing to seed them. And it's great with all kinds of noodles--I really like it with rice sticks.
Excellent to take cold to lunch. But if eating a few days would cut cucumbers the day of and toss in. As the cucumbers weren't crunchy on the second day! It looks bland but is anything but! Just looked it up again for lunches!
Supereasy. Made to recipe except peeled & seeded the cuke and quartered it, then sliced -- the smaller pieces were better, I think. Served with the recommended spinach salad; we like hot, but if you don't, better watch the amount of chile in the salad dressing. Very tasty dinner but not visually appealing, probably should have added some shredded carrot to the noodles for a hit of color.