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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