Shanghai Noodles With Peanut Butter
"I certainly remember how bloody hot the Shanghai weather could be during summer time and how freezing cold it is in winter. If you ask me what I dislike about Shanghai, the answer is pretty obvious here. The heat seriously could kill everything and that includes your appetite! I lost substantial amount of weight in every summer because I hardly felt like eating anything! However, there’s an exception – Shanghai Cold Noodles. Other than swallowing tons of cold watermelons and ice creams, the only other thing I would be wanting to eat was this typical noodle from Shanghai cuisine. Drizzle and toss cooked noodles with some sesame oil or olive oil, then set them in the fridge. This little trick can keep the noodles from being pasty for a few days and allows you to make a really quick and yummy lunch with them anytime you want."
Serves1
Ingredients
- 1 bundle of thin rice noodles (2 oz)
- 2 oz chicken breast
- 1/3 cup baby carrots, cut into strips
- 1/3 cup cucumber, cut into strips
- Sesame seeds
- Sriracha sauce (optional)
- 1 tablespoon peanut butter
- 2 tablespoons milk
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon balsamic vinegar
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For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.)
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In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.)
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Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
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Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
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Gently tear the cooled chicken into strips by following the meat grid.
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Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!