Asian Peanut Noodles with Chicken

DH has staff duty tonight and I really needed a simple yet portable dish to bring him and Gina had the perfect dish, Asian Peanut Noodles. One of the best things about this dish is that you can eat it at room temperature or even cold the next day for lunch.

Asian Peanut Noodles with Chicken
Original recipe from Gina

Peanut Sauce:

* 1 1/2 cups fat free chicken broth
* 6 tbsp peanut butter
* 1 tbsp Sriracha chili sauce
* 2 tbsp honey
* 2 tbsp soy sauce
* 1 tbsp freshly grated ginger
* 2 cloves garlic, crushed

Chicken:

* 16 oz chicken breast, cut into thin strips
* salt and pepper (to taste)
* 1 tbsp Sriracha chili sauce (more or less to taste)
* juice of 1/2 lime
* 2 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* 1 tbsp soy sauce
* 8 oz rice noodles (I used rice stick noodles)

Veggies:

* 3/4 cup green onion, chopped
* 1 1/4 cups shredded carrots
* 1 1/4 cups cup shredded broccoli slaw
* 2 tbsp chopped peanuts
* 1 lime, sliced
* cilantro for garnish (optional)

For the peanut sauce: Combine 1 1/2 cup chicken broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside. Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Mix everything together in a large bowl.

Faux Pho Ga

I’m sad to say, but Summer here is starting to slip away and the weather has started to get cold. I mean, mid 50 to 60′s and having “dragon’s breath” at night. I’m a Southern Californian girl who lives in flip flops year round, rain or shine and I love Winter! I may possibly be crazy staying up here while my husband deploys (my first one and i’m all of a sudden scared), but I am pretty curious about the crazy Winter they have here. I’ve been asked to move back home with my parents who are estranged from each other, but thats a whole other story for a whole other day.

This week has been a very tough week for my husband and I. With the weather changing ever so slowly, to finding out last friday that an old and very dear friend of ours passed away. He was deployed, had an accident and did not survive. My heart yearns to hug his wife and boys to pieces and to tell them that it will be okay, but will it? The boys will grow up with faded memories of their dad, knowing that what he did was so brave and so heroic. Okay, gosh i have got to stop thinking about this or it’ll drive me crazy when my own husband leaves.

So, with that ramble brings me to my Faux Pho (pronunced “fuh” NOT “fo”) Ga I made tonight for dinner. Now, if you’ve never had real authentic Pho before, I advise you to. There’s just something about it, like a really nice massage or a hug. For me, Pho just wraps its arms around me in a tight hug and makes me feel like everything will be just a-okay. Now, i’ve named this Faux Pho because the process did not need a copious amount of hours like the real deal, and it does not use bone marrows to create the stock. Most of the ingredients can be found at your local grocery store, Asian Market and possibly the commissaries. For me, i had to personally order my Star Anise pods from a seller on Amazon because we just do not have a store here that carry specialty spices unless the Amish (still can’t find their store here) has some? The fragrant stock reminded me a lot of the Chinese herbal medicines my mom use to take and it was a little strong, but overall very tasty. The original recipe called for very thinly sliced beef eye-of-round, but I had some chicken that i needed to use up today which still worked perfectly. I just boiled it in Chicken Stock with the spices for about 15-20 minutes. Let it cool and pulled it apart into pieces.

Faux Pho Ga
by The Williams-Sonoma Cookbook
The essential recipe collection for today’s home cook

7oz Rice flour noodles (Banh Pho)
6-8 Cups Beef Stock or prepared low-sodium broth
5 whole cloves
1 1/2 TBsp Ground Ginger (or 4 thin slices fresh ginger)
3 Star anise pods
1 cinnamon stick
1 tsp black peppercorns
1 yellow onion, sliced
salt and freshly ground pepper
1 lb thinly sliced chicken breasts
1 bunch fresh basil
2 limes, cut into quarters
Sriracha and Hoisin sauce for serving

In a bowl, combine the rice flour noodles with warm water to cover and let soak for about 20 minutes.

In a soup pot, combine the stock, cloves, ginger, star anise, cinnamon, peppercorns, onion, salt and pepper to tase. Bring to a boil over medium high heat.

Reduce the heat to low, cover, and cook for about 10 minutes or til fragrant. Strain the soup into a large bowl using a fine mesh sieve, discarding spices. Return stock to pot and simmer.

Bring a large pot of water to boil over high heat. Using a strainer, immerse the drained noodles into the water for about 10 seconds til tender, but firm. Drain and place in soup bowl. Repeat with remaining soup bowls. Divide the cooked chicken on top of noodles, add simmering broth.

When ready to serve, squeeze fresh lime juice, add basil, hoisin and sriracha and enjoy! You can also add bean sprouts or fresh mint.