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Peanut Chicken over Glass Noodles

21 January, 2013 by Tara 2 Comments

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Bang Bang Chicken on Glass Noodles

Peanut Chicken over Glass Noodles 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.

Bang Bang Chicken on Glass Noodles

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 East Asian markets.

Bang Bang Chicken on Glass Noodles

Peanut Chicken over Glass Noodles

Adapted from Adora’s Box

Print Pin

Peanut Chicken over Glass Noodles

Course Main
Cuisine N/A
Keyword chicken, glass noodles, noodle, peanut, peanut butter, poultry
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 Servings

Ingredients

  • 10 ounces glass noodles
  • 3 cups sliced cooked chicken
  • 1 cucumber seeded and sliced

Dressing:

  • 2/3 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup unseasoned rice vinegar
  • 2 cloves garlic peeled and minced
  • 2 teaspoons chili oil
  • 2 teaspoons sesame oil

Garnishes:

  • 4 tablespoons sliced spring onions green parts only
  • 4 tablespoons fried sliced shallots
  • 4 tablespoons chopped peanuts
  • 1 chili sliced (optional)

Instructions

  • 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, chili oil, and sesame oil. Drizzle over the chicken, cucumber, and noodles.
  • Garnish each bowl with spring onion, shallot, peanuts, and chili.
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Filed Under: Asian, Chicken, Meat, Pasta and Rice Tagged With: asian, cellophane noodle, chicken, glass noodle, pasta, peanut

Previous Post: « Sertés Paprikás (Hungarian Pork Stew)
Next Post: Tangelo Muffins »

Reader Interactions

Comments

  1. Ryan Wk

    14 January, 2017 at 8:00 am

    I really enjoyed making and eating this dish, thank you Tara x

    Reply
  2. Alan

    5 August, 2018 at 2:20 am

    Nice recipe. Thanks for sharing.

    Reply

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