THAI PEANUT NOODLES WITH CHICKEN, SCALLIONS, ZUCCHINI, AND CABBAGE
Ingredients
The Peanut Sauce:
⅓ cup peanut butter
¼ cup soy sauce
¼ cup rice wine vinegar
¼ cup olive oil (or neutral oil)
1 ½ tablespoons honey
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon chili crisp
1 garlic clove, grated on a microplane
2 teaspoons fresh ginger root, grated on a microplane
The Noodles:
3 tablespoons vegetable oil
2 bunches scallions
1 medium zucchini, cut into ½” thick half moons
4 cups Napa Cabbage, thinly sliced and rough chopped
1 teaspoon salt
1 teaspoon black pepper
1 pound fresh lo mein noodles (or sub with your favorite noodle type), cooked to very al dente package directions in salted water
3 cups cooked chicken breast or thigh, shredded into bite size pieces (cooked shrimp are also delicious here)
The Garnish:
2-3 tablespoons chili crisp
1-2 tablespoons sesame oil
¼ tablespoons scallions, chopped
Instructions
To make the sauce, heat the peanut butter in the microwave for about 1 minute just to loosen it up and place it in jar with the remaining ingredients. Shake, shake, shake until the dressing is smooth. You can also whisk in a small bowl to bring the dressing together until smooth.
Cut one bunch of the scallions into 2” pieces and chop the other bunch into small pieces and set aside.
Heat the vegetable oil in a large deep skillet over medium high heat. Add the 2” scallions and the zucchini to the pan and cook, stirring occasionally, for 3-4 minutes until the zucchini begins to lightly brown. Add the cabbage, salt, and black pepper to the pan and toss for 2-3 minutes more until the cabbage starts to soften.
Add the al dente noodle, chicken, and half of the chopped scallions to the pan and toss everything together. Add the sauce and toss, toss, toss again until everything is well coated. Drizzle the noodles with chili crisp and sesame oil. Garnish with the remaining chopped scallions.
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