Peanut Chicken over Glass Noodles (Bang Bang Chicken at Adora’s Box– due to shredding the chicken by banging it with the side of a meat cleaver) is an easy to create lunch while still having a complexity of flavor. Glass noodles don’t have much flavor on their own, but they add texture while soaking up the peanut butter dressing. Chad especially loved the dressing. There was a little leftover, so he used it on spinach salads for the rest of the week.
Glass noodles (Cellophane, Bean Thread, Crystal, Chinese Vermicelli) are a common ingredient in Asian cuisine for stir-fries, soups, salads, and even wraps. They are most often found in Chinese, Japanese, Korean, Thai, and Vietnamese cooking. Glass noodles are made from starch (mung bean, yam, or potato) and water. They do not have much favor on their own, but puck up the flavors of other ingredients in the dish. They are found in some grocery stores and most Asian food markets.
More information on Glass Noodles.
Ingredients
10 ounces glass noodles
3 cups sliced cooked chicken
1 cucumber, seeded and sliced
2/3 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup unseasoned rice vinegar
2 teaspoons garlic powder
2 teaspoons chili oil
2 teaspoons sesame oil
4 tablespoons sliced spring onions (green part)
4 tablespoons fried sliced shallots
4 tablespoons chopped peanuts
1 chili, sliced (optional)
In a large bowl, add glass noodles and cover with boiling water. Let soak until softened, about 7 minutes. Drain, rinse with cold water, and drain again. Divide among four bowls. Top each bowl with sliced chicken and cucumbers.
In a small bowl, whisk together peanut butter, brown sugar, soy sauce, vinegar, garlic powder, chili oil, and sesame oil. Drizzle over the chicken, cucumber, and noodles.
Garnish each bowl with spring onion, shallot, peanuts, and chili.
Adapted from Adora's Box
https://tarasmulticulturaltable.com/peanut-chicken-over-glass-noodles/
Ryan Wk says
I really enjoyed making and eating this dish, thank you Tara x