SPICY PEANUT CHICKEN NOODLES Recipe

Marinate the Shiitake Mushrooms

Clean and slice the shiitake mushrooms. Place them in a bowl with 2 tablespoons of soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of sugar. Stir to combine and marinate for at least 20 minutes.

Prepare the Purple Cabbage

Thinly shred the purple cabbage and set aside for assembly.

Cook the Rice Noodles

Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions (usually around 5-7 minutes). Drain and rinse under cold water to stop the cooking process. Toss lightly with sesame oil to prevent sticking.

Cut chicken thighs or breasts into chunks. In a large skillet, heat 1 tablespoon oil over medium heat. Add the chicken and brown on all sides.

Add 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, and ½ cup chicken broth. Bring to a simmer, cover, and braise for 20-25 minutes until the chicken is cooked through and tender. Shred or slice into bite-size pieces once done.

In a bowl, whisk together ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or brown sugar, 1 teaspoon grated ginger, 1 garlic clove minced, 1-2 teaspoons sriracha (to taste), and enough warm water (2–4 tablespoons) to thin to a pourable consistency.

In a large mixing bowl or serving bowl, combine the cooked rice noodles and shredded braised chicken.

Add the spicy peanut sauce and toss until everything is evenly coated.

Top with marinated shiitake mushrooms, shredded purple cabbage, chopped roasted peanuts, and sesame seeds.

Garnish with chopped fresh cilantro before serving.